Description
A fresh and vibrant Cucumber Avocado Feta Salad combining creamy avocado, crisp cucumber, tangy feta cheese, and fragrant dill, all lightly dressed with lemon juice and extra virgin olive oil. Perfect as a light lunch or a refreshing side dish, this salad is easy to prepare and serves four.
Ingredients
Scale
Salad
- 2 avocados, peeled, pitted, and chopped
- 1 English cucumber, partially peeled and chopped
- 1 cup of feta cheese, cubed or crumbled
- ½ cup of dill, leaves plucked or chopped
- 3 tablespoons of extra virgin olive oil
- 1 lemon, juice and zest, divided
- Salt and pepper to taste
Assembly
- Boston lettuce leaves
- Juice of half a lemon
- Salt and pepper to taste
- Fresh dill and lemon zest for garnish
Instructions
- Prepare the salad: In a medium-sized bowl, combine the chopped cucumber, avocado, feta cheese, and dill. Season with salt and pepper to taste.
- Add dressing and toss: Drizzle with 3 tablespoons of extra virgin olive oil, half of the lemon juice, and add lemon zest. Gently toss all ingredients together to evenly coat them without mashing the avocado.
- Arrange the lettuce: On a serving plate, lay out Boston lettuce leaves to create a bed for the salad.
- Assemble and garnish: Spoon the dressed salad mixture onto the lettuce leaves. Drizzle with the remaining lemon juice, sprinkle with additional salt and pepper if desired, and garnish with fresh dill leaves and extra lemon zest. Serve immediately to enjoy maximum freshness.
Notes
- To avoid avocado browning, toss it with lemon juice before combining with other ingredients.
- Partially peeling the cucumber adds texture with a mix of skin and tender flesh.
- Use fresh dill for the best flavor; dried dill will alter the taste.
- This salad is best served fresh and not stored for long periods to maintain its texture and color.
- For a vegan version, substitute feta with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
