Description
A refreshing and vibrant Cucumber Avocado Feta Salad combining creamy avocado, crisp cucumber, tangy feta, and fresh dill, all tossed in a zesty lemon and olive oil dressing. Perfect for a light lunch or a healthy side dish, this salad is quick to prepare and bursting with fresh flavors.
Ingredients
Scale
Salad Ingredients
- 2 avocados, peeled, pitted and chopped
- 1 English cucumber, partially peeled and chopped
- 1 cup feta cheese, cubed or crumbled
- ½ cup dill, leaves plucked or chopped
- 3 tablespoons extra virgin olive oil
- 1 lemon, juice and zest, divided
- Salt and pepper to taste
To Serve
- 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, cubed or crumbled feta cheese, and dill leaves. Add the peeled, pitted, and chopped avocado carefully.
- Season and toss: Season the salad mixture with salt and pepper, drizzle with extra virgin olive oil and half the lemon juice, along with some lemon zest. Gently toss everything together to combine without mashing the avocado.
- Assemble the salad: Arrange fresh Boston lettuce leaves on a serving plate. Spoon the combined salad mixture over the lettuce leaves.
- Finish and garnish: Drizzle the remaining lemon juice over the assembled salad. Add salt and pepper to taste. Garnish generously with fresh dill leaves and lemon zest. Serve immediately for best freshness and flavor.
Notes
- Use ripe but firm avocados to avoid overly mushy texture.
- Partially peeling the cucumber leaves some skin for color and added nutrition, but you can peel fully if desired.
- For a more intense lemon flavor, allow the salad to rest for 5 minutes before serving.
- This salad is best served fresh to maintain avocado’s bright color and texture.
- Suitable as a light lunch or a refreshing side salad for grilled dishes.
