Ingredients
Units
Scale
For the Greek Avocado Salad:
- 1 ripe avocado, diced
- 1 1/2 cups mixed cherry tomatoes, chopped
- 1/4 cup chopped red onion
- 1 cucumber, peeled, seeded, and diced
- 4 ounces feta cheese, cubed
- 3 handfuls pita chips
- Fresh dill, to garnish
For the Garlic-Dill Vinaigrette:
- 3 cloves garlic
- Juice of 2 lemons
- 1/2 teaspoon dijon mustard
- 2 tablespoons chopped fresh dill, divided
- 1/4 cup olive oil
- Kosher salt and black pepper, to taste
Instructions
- In a large bowl, gently toss together the avocado salad ingredients. Break up the pita chips slightly if they're too large. Set aside.
- In the bowl of a food processor, combine the garlic, lemon juice, dijon mustard, and half of the fresh dill. Process until well-combined. Keep the food processor running and slowly stream in the olive oil. Add in the remaining dill and season with salt and pepper, to taste.
- Lightly drizzle the vinaigrette over the avocado salad to taste. Don't use it all-- the salad would become soggy-- just enough to add some extra flavor and prevent the avocados from browning. Save the remaining vinaigrette in a sealable container in the refrigerator for up to a week.
- Garnish with the salad with additional dill, if desired, and serve.
- Prep Time: 10 mins