Description

This Delicious Kiwi Avocado Feta Salad is a refreshing and vibrant dish combining sweet kiwi, creamy avocado, tangy feta cheese, and briny olives over a bed of fresh butter lettuce or mixed greens. Lightly dressed with olive oil and balsamic vinegar or lemon juice, this salad offers a beautiful balance of flavors and textures perfect for a healthy lunch or a colorful side dish.

Ingredients

Scale

Salad Ingredients

2 ripe kiwis, peeled and sliced
1 ripe avocado, diced
1/4 small red onion, thinly sliced
4 cups butter lettuce or mixed greens (arugula, baby spinach, or spring mix)
10–12 black olives, pitted (Kalamata preferred)
1/4 cup feta cheese, crumbled (or plant-based feta for dairy-free)

Dressing

1 tbsp extra virgin olive oil
1 tsp balsamic vinegar or lemon juice
Salt & freshly ground black pepper, to taste

Garnish (optional)

Fresh basil or mint leaves

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Instructions

Prepare the greens: Lay a generous layer of butter lettuce or your choice of mixed greens evenly on a large serving platter, creating a lush foundation for the salad.
Add fruits and veggies: Arrange the sliced kiwi and diced avocado artfully over the bed of greens, followed by placing thinly sliced red onion evenly across the salad. Scatter the black olives on top to add a briny flavor.
Top with feta cheese: Crumble the feta cheese generously over the salad, adding a sharp and tangy flavor that complements the other ingredients.
Dress the salad: Drizzle extra virgin olive oil and either balsamic vinegar or lemon juice over the salad. Season with salt and freshly ground black pepper to taste, enhancing the overall flavor.
Garnish and serve: Optionally, top the salad with fresh basil or mint leaves for an aromatic finish. Serve immediately to enjoy the fresh and crisp textures.

Notes

For a dairy-free option, substitute traditional feta with plant-based feta cheese.
Use ripe but firm kiwis and avocado for the best texture and flavor.
Feel free to experiment with different greens such as arugula, baby spinach, or spring mix according to your preference.
The salad is best served fresh to retain the crispness of the greens and the juiciness of the fruits.
You can substitute black olives with green olives if preferred for a different flavor profile.