Greek Avocado Salad with Garlic-Dill Vinaigrette
Foto: Host The Toast — Morgan
Ingredients
- 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
- 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
Steps
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In a large bowl, gently toss together the avocado salad ingredients. Break up the pita chips slightly if they're too large. Set aside.
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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.
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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.
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Garnish with the salad with additional dill, if desired, and serve.
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ripe avocado | 1 | - | - |
| mixed cherry tomatoes | 0.5 cups | Rp 12.000/kg | Rp 600 |
| chopped red onion | 0.25 cup | - | - |
| cucumber | 1 | - | - |
| feta cheese | 4 ounces | - | - |
| handfuls pita chips | 3 | - | - |
| Fresh dill | - | - | - |
| garlic | 3 cloves | - | - |
| Juice of 2 lemons | 2 l | - | - |
| dijon mustard | 0.5 teaspoon | - | - |
| chopped fresh dill | 2 tablespoons | - | - |
| olive oil | 0.25 cup | - | - |
| Kosher salt and black pepper | - | - | - |
*Estimated market prices, may vary by region
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