Avocado Cucumber Salad with Feta
Avocado Cucumber Salad with Feta
Ingredients
- 4 mini cucumbers, thinly sliced
- 2 avocado, pitted, scored, and diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons fresh basil, thinly sliced (chiffonade)
For the Lemon Vinaigrette
- 3 tablespoons lemon juice, freshly squeezed
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Begin by preparing the vegetables. Thinly slice the mini cucumbers into rounds. Cut the avocados in half, remove the pits, score the flesh in a grid pattern, and then scoop out the diced avocado.
⏱️ 5 min
- 2
In a large bowl, combine the thinly sliced cucumbers and diced avocado. Add the crumbled feta cheese and the thinly sliced red onion.
⏱️ 2 min
- 3
Prepare the fresh herbs. Roughly chop the fresh dill. For the basil, stack the leaves, roll them tightly (chiffonade technique), and then thinly slice them. Add both the chopped dill and sliced basil to the bowl with the other ingredients.
⏱️ 3 min
- 4
Prepare the lemon vinaigrette. In a separate small bowl, combine the fresh lemon juice, olive oil, salt, and freshly ground black pepper. Whisk until well combined.
⏱️ 2 min
- 5
Pour the prepared lemon vinaigrette over all the ingredients in the large bowl. Using two spoons or salad tongs, gently toss all the ingredients together until well combined and evenly coated with the dressing.
⏱️ 3 min
- 6
Serve immediately and enjoy this fresh and flavorful salad.
Kitchen Tools
Nutrition Facts (per serving)
Avocado Cucumber Salad with Feta
- 4 mini cucumbers, thinly sliced
- 2 avocado, pitted, scored, and diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons fresh basil, thinly sliced (chiffonade)
For the Lemon Vinaigrette
- 3 tablespoons lemon juice, freshly squeezed
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Begin by preparing the vegetables. Thinly slice the mini cucumbers into rounds. Cut the avocados in half, remove the pits, score the flesh in a grid pattern, and then scoop out the diced avocado.
⏱️ 5 min - 2
In a large bowl, combine the thinly sliced cucumbers and diced avocado. Add the crumbled feta cheese and the thinly sliced red onion.
⏱️ 2 min - 3
Prepare the fresh herbs. Roughly chop the fresh dill. For the basil, stack the leaves, roll them tightly (chiffonade technique), and then thinly slice them. Add both the chopped dill and sliced basil to the bowl with the other ingredients.
⏱️ 3 min - 4
Prepare the lemon vinaigrette. In a separate small bowl, combine the fresh lemon juice, olive oil, salt, and freshly ground black pepper. Whisk until well combined.
⏱️ 2 min - 5
Pour the prepared lemon vinaigrette over all the ingredients in the large bowl. Using two spoons or salad tongs, gently toss all the ingredients together until well combined and evenly coated with the dressing.
⏱️ 3 min - 6
Serve immediately and enjoy this fresh and flavorful salad.