Description
A fresh and vibrant Avocado Cucumber Salad with crumbly feta cheese, fresh herbs, and a zesty lemon dressing perfect for a light lunch or side dish.
Ingredients
Scale
Cucumber Salad
- 6 mini cucumbers, sliced thin
- 2 large avocados, largely diced
- ½ cup (heaping) crumbled feta cheese (from a block of feta)
- ¼ cup red onion, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh basil, chopped
Dressing
- ¼ cup lemon juice (about 2 lemons)
- 2 Tbsp olive oil
- ½ tsp salt
- Cracked black pepper, to taste
Instructions
- Make the dressing. Whisk together the lemon juice, olive oil, salt, and cracked black pepper in a small measuring glass or jar until well combined. Set the dressing aside.
- Toss the salad. In a large bowl, combine the sliced cucumbers, diced avocados, crumbled feta cheese, thinly sliced red onion, chopped dill, and chopped basil. Pour the prepared dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately. Plate the salad right away to enjoy its fresh flavors and creamy textures at their best.
Notes
- Use ripe but firm avocados to avoid mushiness in the salad.
- Mini cucumbers provide a sweeter, less watery crunch compared to regular cucumbers.
- Fresh herbs are key for freshness; if unavailable, substitute with dried herbs but use less amount.
- Adjust the lemon juice and olive oil ratio to taste if you prefer a tangier or richer dressing.
- This salad is best consumed immediately to prevent the avocado from browning.
