Cucumber Avocado Feta Salad
Cucumber avocado feta salad combines crisp English cucumber, sliced avocado, block feta, and fresh dill with lemon and olive oil. This no-cook side dish is ready in 10 minutes.
Ingredients
- 1 large English cucumber thinly sliced
- 1 large avocado sliced
- 150 g block feta cheese cubed
- 2 tablespoons fresh dill chopped
- 3 tablespoons extra virgin olive oil
- juice of ½ lemon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Thinly slice 1 large English cucumber and place it in a large salad bowl.
- Slice 1 large avocado, cube 150 g block feta cheese, and chop 2 tablespoons fresh dill. Add them to the cucumber.
- Drizzle with 3 tablespoons extra virgin olive oil and the juice of ½ lemon.
- Add ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss gently until combined, then serve the cucumber avocado feta salad immediately.
Notes
English cucumber: Its thin skin and small seeds make peeling and seeding unnecessary for this salad.
Protect the avocado: Toss gently so the slices retain their shape instead of becoming mashed into the dressing.
Balance the seasoning: Feta is already salty, so taste the finished salad before adding salt beyond the measured amount.
Optional brief rest: The salad can stand for 5 minutes before serving, allowing the dill and feta to coat the ingredients more evenly.
Storage: Refrigerate leftovers in an airtight container and eat within 24 hours. The avocado will soften during storage.
Nutrition
Calories: 284kcal | Carbohydrates: 9g | Protein: 7g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 33mg | Sodium: 724mg | Potassium: 381mg | Fiber: 4g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 1mg
