This no-cook keto salad comes together quickly — here’s how to do it like a pro:

Step 1: Prepare the Vinaigrette

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper. The dressing should look glossy and slightly thick — that’s how you know it’s emulsified. Set aside to let the flavors mingle.

Step 2: Soften the Onion’s Sharpness

Place diced red onion in a small bowl and cover it with water for about 5 minutes. This trick tones down the bite while keeping the color bright and crisp.

Step 3: Dice the Avocados and Tomatoes

Cut the avocados into bite-sized cubes and chop the tomato. Add both to a medium mixing bowl. The contrast of creamy avocado with juicy tomato gives this salad its perfect texture.

Step 4: Combine & Toss

Drain the onion and add it to the bowl. Pour the vinaigrette over the vegetables and toss gently to coat everything evenly.

Step 5: Add the Feta

Sprinkle the crumbled feta on top and give it a light stir. The feta adds a salty-tangy punch that complements the smooth avocado beautifully.

Step 6: Serve & Enjoy

Serve immediately for the freshest flavor — or chill for 10–15 minutes if you prefer it slightly cool.

Tip: If prepping ahead, combine everything except the avocado and feta. Add them just before serving to prevent browning and sogginess.