Loading...

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.

In a large bowl, combine the thinly sliced cucumbers and diced avocado. Add the crumbled feta cheese and the thinly sliced red onion.

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.

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.

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.

Serve immediately and enjoy this fresh and flavorful salad.


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.

In a large bowl, combine the thinly sliced cucumbers and diced avocado. Add the crumbled feta cheese and the thinly sliced red onion.

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.

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.

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.

Serve immediately and enjoy this fresh and flavorful salad.
