Cucumber Avocado Feta Salad

Thinly sliced English cucumber, avocado, cubed feta, and fresh dill tossed with lemon and olive oil. This no-cook salad takes 10 minutes to prepare and serves four as a side dish.

Recipe Developer-Estefania

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Prep Time 10

Total Time 10

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 into even rounds, leaving the skin on, 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 to coat the ingredients without crushing the avocado. Serve immediately, or let the salad stand for an optional 5 minutes before serving.

Notes

Ingredient selection: Use an English cucumber with its skin on and a ripe avocado that is firm enough to slice.

Gentle tossing: Fold the ingredients together carefully so the avocado slices retain their shape.

Seasoning: Feta contributes saltiness. Taste the finished salad before adding salt beyond the measured amount.

Optional rest: A 5-minute rest before serving is optional and adds to the total elapsed time.

Storage: Refrigerate leftovers in an airtight container and eat within 24 hours. The avocado will soften during storage.

Nutrition