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
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 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.
