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Cucumber Avocado Feta Salad

A refreshing, vibrant summer salad featuring crisp English cucumbers, creamy avocado, and salty feta cheese tossed in a zesty lemon dill dressing. Ready in 15 minutes.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 large English cucumber chopped
  • 2 large avocados ripe, peeled and cubed
  • 1 cup feta cheese cubed or crumbled
  • 0.25 cup fresh dill chopped
Dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp sea salt to taste
  • 0.25 tsp black pepper freshly cracked

Equipment

  • Cutting Board
  • Chef's Knife
  • Large glass bowl
  • Small Whisk

Method
 

  1. Wash the English cucumber and chop into 1/2 inch chunks. Place in a large salad bowl.
  2. Cut the avocados in half, remove pits, peel, and cube the flesh. Add to the bowl.
  3. Cube the block of feta cheese and add to the bowl along with the chopped fresh dill.
  4. In a small jar or bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper until emulsified.
  5. Pour the dressing over the salad components.
  6. Gently toss everything together to coat, being careful not to mash the avocado.
  7. Serve immediately for the best texture and color.

Notes

For best results, chill the cucumber before chopping.