Creamy, Zesty, and Utterly Satisfying
This avocado greek salad with feta and lime is my idea of the perfect quick meal. It’s creamy, tangy, and just sharp enough to wake up your taste buds. The lime dressing brings brightness, the feta adds salt and texture, and the avocado gives everything a luxurious smoothness that makes it feel a bit indulgent.
I started making this when I had a few overripe avocados and half a block of feta left in the fridge—it turned out far better than expected. Since then, it’s become one of my favourite quick lunches. If you like bright flavours, you might also enjoy the cucumber greek salad with dill and feta or the quinoa greek salad with lemon dressing. You can always browse all my greek salads with feta if you fancy something with a different texture or base.
Ingredients (Serves 4)
- 2 ripe avocados, diced
- 150 g feta cheese, crumbled
- 1 small red onion, finely sliced
- 10 cherry tomatoes, halved
- ½ cucumber, diced
- handful of kalamata olives, pitted
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- ½ tsp lime zest
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Choose ripe avocados that are soft but not mushy. If they give slightly when pressed, they’re perfect. The feta should be firm and crumbly—it balances the creaminess of the avocado beautifully.
Lime gives this salad a little extra energy compared to the more traditional lemon. Its sharper acidity cuts through the richness of the avocado and feta.
Equipment Needed
You’ll need a sharp knife, a chopping board, a mixing bowl, and a small whisk or jar for the dressing. A spoon helps scoop the avocado cleanly from its skin. If you’re prepping this ahead, keep the lime juice separate until just before serving to prevent the avocado from browning.
Instructions
Combine the tomatoes, cucumber, onion, and olives in a large bowl. In a separate small bowl, whisk olive oil, lime juice, zest, salt, and pepper.
Add the avocado and feta to the vegetables, pour over the dressing, and toss gently to combine. Taste and adjust seasoning as needed. Serve immediately while the avocado is fresh and bright.
Cooking Technique and Recommendations
Toss the salad gently so the avocado keeps its shape. If you prefer it creamier, use slightly riper avocados—they’ll coat the vegetables and make a natural dressing. For a more intense citrus flavour, add a pinch of lime zest to the dressing just before serving. It adds a subtle perfume that works wonderfully with the feta.
What to Serve with This Recipe
This salad pairs perfectly with grilled prawns or chicken. It’s also lovely as a topping for toast or spooned over quinoa for a quick lunch. For variety, serve it alongside the watermelon greek salad with feta and mint for a sweet-savoury contrast, or the greek couscous salad with feta and herbs for something more filling. You can always see my full collection of greek salads with feta to find new ways to mix and match.
Wine and Beer Pairings
A crisp sauvignon blanc or albariño complements the creamy avocado and salty feta beautifully. If you prefer red, a chilled pinot noir works surprisingly well with the lime. For beer, a citrusy pale ale or wheat beer balances the acidity and richness perfectly.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but add the avocado and dressing just before serving to keep it from browning.
Can I use lemon instead of lime?
You can, though the flavour will be slightly softer. Lime gives more zing.
Can I add grains?
Yes, quinoa or bulgur make it more substantial.
Is this recipe vegetarian?
Yes, just check your feta label to ensure it’s made with vegetarian rennet.
Can I add herbs?
Absolutely. Coriander or basil both work well with lime.
Tips for Success When Making Avocado Greek Salad
Use just-ripe avocados—too firm and they’ll taste flat, too soft and the salad becomes mushy. Make the dressing fresh. The lime juice loses its sparkle quickly, and that brightness is what lifts the whole dish.
Recipe Variation Suggestions
Add grilled corn kernels for sweetness, or toss in roasted chickpeas for crunch. For a spicy twist, a pinch of chilli flakes or sliced jalapeño works beautifully. You can also crumble in extra feta and drizzle a little honey for a sweet-salty touch that balances the acidity.
Storage of Avocado Greek Salad
This salad is best eaten fresh. If you must store it, keep the dressing separate and refrigerate for no more than 24 hours.
Health Benefits and Dietary Alternatives
Avocado provides heart-healthy monounsaturated fats and potassium, while feta adds calcium and protein. Lime brings vitamin C and freshness that helps balance richer dishes. For a vegan version, use almond-based feta or marinated tofu. It’s gluten-free by nature and full of nutrients, making it ideal for a light but satisfying meal.
Avocado Greek Salad with Feta and Lime Ingredients
Ingredients
- 2 avocados ripe, diced
- 150 g feta cheese crumbled
- 1 red onion small, finely sliced
- 10 cherry tomatoes halved
- ½ cucumber diced
- handful kalamata olives pitted
- 2 tbsp olive oil extra virgin
- 1 tbsp lime juice
- ½ tsp lime zest
- pinch sea salt
- black pepper to taste
Instructions
- Combine the tomatoes, cucumber, onion, and olives in a large bowl. In a separate small bowl, whisk olive oil, lime juice, zest, salt, and pepper.
- Add the avocado and feta to the vegetables, pour over the dressing, and toss gently to combine. Taste and adjust seasoning as needed. Serve immediately while the avocado is fresh and bright.