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Spring Salad with avocado and cherry tomato

Spring Avocado and Tomato Salad

This fresh and vibrant spring salad features peppery greens, juicy cherry tomatoes, creamy avocado, tangy feta, and a homemade creamy balsamic dressing. It's the perfect side dish or light lunch for spring and summer gatherings.
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Prep Time 15 minutes
Servings: 4 People
Course: Salad, Side Dish
Calories: 177
Ingredients Equipment Method

Ingredients
  

For the Salad
  • 5 oz Baby arugula or spring greens
  • 1 cup Cherry tomatoes halved
  • ½ Ripe avocado diced
  • ¼ Red onion thinly sliced
  • ¼ cup Crumbled feta cheese
  • Toasted pepitas or sliced almonds optional
For the Dressing
  • 3 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 1 tbsp Plain Greek yogurt or mayo
  • Salt and pepper to taste

Equipment

  • Cutting Board
  • Sharp knife
  • Mixing Bowl
  • Salad Bowl
  • Whisk
  • Measuring Spoons
  • Salad Tongs

Method
 

  1. Make the Creamy Balsamic Dressing
    In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey, and Greek yogurt (or mayo) until smooth. Slowly drizzle in the olive oil while whisking to emulsify into a creamy dressing. Season with salt and pepper to taste.
  2. Assemble the Salad
    Place the spring greens or arugula on a large serving plate or bowl. Top with cherry tomatoes, diced avocado, sliced red onion, and crumbled feta cheese.
  3. Dress & Serve
    Drizzle the dressing over the salad right before serving. Toss gently if desired, or serve as-is for a beautifully layered presentation.