Ingredients
For the 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
For the 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 aside to let the flavors meld while you prepare the salad ingredients.
- Toss the salad: In a large bowl, combine the sliced mini cucumbers, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped fresh dill, and chopped fresh basil. Pour the prepared lemon vinaigrette over the salad and gently toss until everything is evenly coated. Taste and adjust the salt and pepper to your preference.
- Serve immediately: Transfer the salad to a serving dish or individual plates and enjoy this fresh, crunchy, and creamy salad right away for the best texture and flavor.
Notes
- Use ripe but firm avocados to avoid mushy salad texture.
- Mini cucumbers are preferred for crispness, but regular cucumbers can be thinly sliced as a substitute.
- For added crunch and flavor, consider adding toasted sunflower seeds or walnuts.
- This salad is best served fresh as avocado can brown over time.
- Adjust herbs based on availability—fresh parsley or mint can be interesting alternatives.
- Leftovers can be stored in the fridge but best consumed within a few hours to maintain avocado freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
