If you are looking for a vibrant, refreshing salad packed with creamy textures and tangy notes, then you have to try this delightful Cucumber Avocado Feta Salad Recipe. It’s a celebration of luscious avocado, crisp cucumber, crumbly feta, and fragrant dill all coming together with zesty lemon and extra virgin olive oil. Whether you want a quick lunch, a beautiful side dish, or a crowd-pleaser at your next gathering, this salad promises bright flavors and a satisfying crunch in every bite.
Ingredients You’ll Need
Simple, fresh, and thoughtfully chosen, these ingredients each play a vital role in delivering the perfect balance of tastes and textures for your salad. From creamy avocado to salty feta, every component brings something special to the bowl.
- Avocados (2, peeled, pitted and chopped): The star of creaminess adds richness and smooth texture that pairs beautifully with the crunchy cucumber.
- English cucumber (1, partially peeled and chopped): Crisp and hydrating, it adds refreshing crunch and a subtle coolness to balance the creaminess.
- Feta cheese (1 cup, cubed or crumbled): For a salty, tangy burst of flavor, this crumbly cheese is essential for that characteristic Mediterranean vibe.
- Dill (½ cup, leaves plucked or chopped): This fragrant herb infuses the salad with a fresh, grassy aroma and mild anise undertones that brighten every bite.
- Extra virgin olive oil (3 tablespoons): Adds a fruity richness while helping all the flavors meld together harmoniously.
- Lemon (1, juice and zest, divided): The zesty lemon juice lends vibrant acidity, and its zest imparts a punch of citrusy aroma and flavor.
- Salt and pepper (to taste): Simple seasoning to enhance every ingredient while balancing the overall profile.
- Boston lettuce leaves: These provide a crisp base upon which to serve the salad, adding an extra layer of freshness and lovely presentation.
How to Make Cucumber Avocado Feta Salad Recipe
Step 1: Prepare the Salad Ingredients
Start by chopping the avocados and cucumber to similar bite-sized pieces, which ensures every forkful is perfectly balanced. Add the cubed or crumbled feta and the fresh dill to a medium-sized bowl. This combination sets the foundation for an exciting medley of flavors and textures.
Step 2: Season and Toss Gently
Add salt and freshly cracked pepper according to your taste, then pour in the extra virgin olive oil and half the lemon juice along with the lemon zest. The lemon juice brings brightness while the zest enhances the citrus aroma. Toss everything delicately to avoid mashing the avocado but ensuring every ingredient is coated evenly.
Step 3: Assemble with Lettuce
Arrange fresh Boston lettuce leaves on a serving plate to act like natural bowls or wraps. Spoon the prepared salad mixture over the lettuce. This not only adds crunch but also makes the dish visually appealing and fun to eat.
Step 4: Final Touches and Serve
Drizzle with the remaining lemon juice, sprinkle a little more salt and pepper if desired, and garnish with extra dill sprigs and lemon zest. Serve immediately so the avocado remains fresh and vibrant, perfect for enjoying the full flavor of this salad.
How to Serve Cucumber Avocado Feta Salad Recipe
Garnishes
A little extra dill and fresh lemon zest work wonders as garnishes. They not only enhance the dish’s aesthetics but also boost the aroma and enhance the clean, fresh flavors with minimal effort.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or a crusty artisan bread to soak up any remaining dressing. It’s an ideal companion to summer barbecues or light dinners, providing a refreshing contrast to richer main courses.
Creative Ways to Present
Try serving the salad in small individual cups lined with Boston lettuce leaves for an elegant appetizer or make lettuce wraps for a fun, interactive meal. You can also add cherry tomatoes or olives if you want to add pops of color and flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Cucumber Avocado Feta Salad Recipe, store them in an airtight container in the refrigerator. It’s best to consume within 1-2 days to preserve freshness because avocado tends to oxidize and brown.
Freezing
This salad is not suitable for freezing due to the creamy avocado and fresh textures. Freezing would compromise the flavor and make the ingredients watery upon thawing.
Reheating
This dish is intended to be served fresh and cold. Reheating is not recommended as it would negatively affect the texture and flavor combinations that make the salad so delightful.
FAQs
Can I use a regular cucumber instead of English cucumber?
Absolutely! Just peel the regular cucumber more thoroughly to remove the tougher skin and seeds to keep the salad refreshing without any bitterness.
How can I prevent the avocado from browning?
Adding lemon juice to the avocado helps slow down browning. For extra freshness, prepare the salad just before serving.
Is there a substitute for feta cheese?
Yes, you can try goat cheese or queso fresco for a similar tangy, crumbly texture, but feta is best for the authentic flavor profile.
Can I make this salad vegan?
To make it vegan, simply omit the feta cheese or use a plant-based cheese alternative. The salad’s flavors will still pop beautifully.
How long does this salad keep in the fridge?
It’s best enjoyed within a day or two. Beyond that, the avocado may brown and the cucumber can become soggy, which affects the texture and color.
Final Thoughts
There’s something truly special about the harmony of creamy avocado, crisp cucumber, zesty lemon, and salty feta in this Cucumber Avocado Feta Salad Recipe. It’s simple enough for a quick meal yet impressive enough for gatherings. I hope you give it a try and find as much joy in making and eating it as I do every time!
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Cucumber Avocado Feta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Cucumber Avocado Feta Salad combines creamy avocado, crisp cucumber, and tangy feta cheese, enhanced by fresh dill and a zesty lemon olive oil dressing. Perfect as a light appetizer or side dish, it is quick to prepare and bursting with bright, vibrant flavors.
Ingredients
Salad Ingredients
- 2 avocados, peeled, pitted and chopped
- 1 English cucumber, partially peeled and chopped
- 1 cup feta cheese, cubed or crumbled
- ½ cup fresh 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, avocado, feta cheese, and fresh dill. Season the mixture with salt and pepper, then add extra virgin olive oil, half the lemon juice, and lemon zest. Toss everything gently to mix the flavors without mashing the avocado.
- Assemble the salad: Arrange Boston lettuce leaves on a serving plate as a base. Spoon the prepared salad mixture over the lettuce leaves. Drizzle with additional lemon juice and season with salt and pepper to taste. Garnish with fresh dill and lemon zest for a vibrant, fresh finish. Serve immediately to enjoy the best textures and flavors.
Notes
- Use ripe but firm avocados to avoid a mushy salad.
- Partial peeling of the cucumber adds a nice texture contrast and visual appeal.
- Feel free to substitute Boston lettuce with other mild greens such as butter lettuce or romaine.
- This salad is best eaten fresh but can be refrigerated for up to 4 hours before serving.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
