Greek Avocado Salad

Prep Time: 15 mins  | Cook Time: 2 mins  | Course: Dinner | Servings: 4-6

Avocado, feta, pinenuts, cucumber, kalamata olives and sundried tomatoes star in this beautiful salad. Inspired and adapted from Tiffany at Creme De La Crumb https://www.lecremedelacrumb.com/greek-avocado-chicken-salad/ 

4-5 cups mixed baby greens

1 cup tri-color coleslaw

2 baby cucumbers, sliced

1 cup cherry tomatoes, halved

3 green onions, sliced

1 avocado, diced

½ cup kalamata olives, halved (and pitted)

3 Tbsp julienned sun dried tomatoes packed in oil

4 oz feta cheese, crumbled

¼ cup pine nuts, toasted

Layer baby greens and coleslaw on a salad platter. Mix all other ingredients in a small mixing bowl and toss, spread over greens just before serving. Serve with honey mustard vinaigrette.

Honey Mustard Vinaigrette:

⅔ cup olive oil

⅓ cup red wine vinegar

1 Tbsp dijon mustard

2 Tbsp honey

½ tsp oregano

Salt and pepper, to taste

Whisk all vinaigrette ingredients together in a 2 cup mason jar. Can be shaken just before serving.