My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

summer greek salad with avocado

summer greek salad with avocado

{vegan, gluten-free, soy-free, dairy-free option, nut-free, vegetarian}

summer greek salad with avocado #makemary

Our new couch arrived last week and we've been hibernating, basking in a more relaxed schedule now that we are home for a while.  For the past few years we have lived with an IKEA sectional that we purchased as a temporary piece when we staged our house.  We finally got a real couch that is, perhaps, a bit too large for our tiny home, although it can comfortably seat Joshua and I, along with our two rowdy dogs and any guests who care to join.  Our productivity has suffered some what, but it's suffered in comfort at least.

summer greek salad with avocado #makemary
summer greek salad with avocado #makemary

Saddled with this sluggish motivation and a persistent craving for something crisp, zesty, refreshing and vibrant, came this feel-good, healthy salad full of veggie-deliciousness. 

summer greek salad with avocado #makemary
summer greek salad with avocado #makemary

I made this salad two times in the past week, and added in some grilled potatoes (more on that later). I tossed everything (potatoes included) with a lemon-parsley vinaigrette--it's like summer in your mouth! If potatoes aren't your thing you cray-cray you could add a grilled protein of choice, or perhaps some pepita seeds to "beef" up the salad so-to-speak.

Bon appetit!

summer greek salad with avocado #makemary

Total:  15 minutes | Serves 4 as a side, 2 as a main



measuring spoons

pyrex or bowl for mixing dressing


cutting board


large serving bowl for salad

salad tossers/tongs 

can opener




4 cups red lettuce or romaine (or a mix of both) torn or sliced

1 15-oz can organic chickpeas, drained and rinsed ( about 1 1/2 cups)

1 1/2 cups cherry tomatoes, sliced in half

1 red bell pepper, finely diced

1 cup Kalamata olives, sliced in half

1/2 to 3/4 cup large cucumber, quartered and sliced

1 avocado cut into cubes

optional fresh feta cheese or plant-based substitute

sea salt and pepper to taste



2 tablespoons chopped parsley

zest and juice of one large lemon (about 3 tablespoons)

5 tablespoons high quality olive oil

sea salt and fresh ground pepper to taste



Combine all ingredients for the salad in a large serving bowl.  Next, whisk together the ingredients for the dressing.  Drizzle about half of the dressing over the salad.  Toss together; taste and add more dressing and adjust seasoning as needed. 




grilled potatoes with lemon & parsley vinaigrette

grilled potatoes with lemon & parsley vinaigrette

sheet-pan lemon & broccoli pasta

sheet-pan lemon & broccoli pasta