Avocado Cucumber Salad
Avocado Cucumber Salad
Ingredients
For the Salad
- 1 1/2 pounds mini cucumbers, sliced into 1/4-inch rounds
- 2 avocados, ripe, pitted, peeled, and diced into 1/2-inch pieces
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, finely chopped
- 2 tablespoons fresh basil, finely chopped
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed (from 1/2 lemon)
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 lemon, for extra juice, as needed
Instructions
- 1
In a large mixing bowl, combine the sliced mini cucumbers, thinly sliced red onion, diced avocado, crumbled feta cheese, and chopped fresh basil. Set aside.
⏱️ 8 min
- 2
In a small bowl, whisk together the olive oil, 2 tablespoons of fresh lemon juice, white wine vinegar, salt, and black pepper until well combined.
⏱️ 3 min
- 3
Pour the prepared dressing over the ingredients in the large mixing bowl. Add the chopped fresh dill.
⏱️ 2 min
- 4
Using kitchen tongs or a large spoon, gently toss all the ingredients until they are thoroughly combined and coated with the dressing.
⏱️ 3 min
- 5
Transfer the mixed salad to a serving bowl. Squeeze additional fresh lemon juice from the remaining 1/2 lemon over the plated salad, if desired. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Cucumber Salad
For the Salad
- 1 1/2 pounds mini cucumbers, sliced into 1/4-inch rounds
- 2 avocados, ripe, pitted, peeled, and diced into 1/2-inch pieces
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, finely chopped
- 2 tablespoons fresh basil, finely chopped
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed (from 1/2 lemon)
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 lemon, for extra juice, as needed
Instructions
- 1
In a large mixing bowl, combine the sliced mini cucumbers, thinly sliced red onion, diced avocado, crumbled feta cheese, and chopped fresh basil. Set aside.
⏱️ 8 min - 2
In a small bowl, whisk together the olive oil, 2 tablespoons of fresh lemon juice, white wine vinegar, salt, and black pepper until well combined.
⏱️ 3 min - 3
Pour the prepared dressing over the ingredients in the large mixing bowl. Add the chopped fresh dill.
⏱️ 2 min - 4
Using kitchen tongs or a large spoon, gently toss all the ingredients until they are thoroughly combined and coated with the dressing.
⏱️ 3 min - 5
Transfer the mixed salad to a serving bowl. Squeeze additional fresh lemon juice from the remaining 1/2 lemon over the plated salad, if desired. Serve immediately.
⏱️ 4 min