Description
A refreshing and vibrant Cucumber Avocado Feta Salad combining creamy avocado, crisp cucumber, tangy feta cheese, and fresh dill, all dressed with zesty lemon juice and extra virgin olive oil. Perfect as a light lunch or a side dish, this salad is quick to prepare and bursting with bright flavors.
Ingredients
Scale
Main Ingredients
- 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
For Serving
- 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 freshly chopped dill. Season the mixture with salt and pepper, drizzle with extra virgin olive oil, half of the lemon juice, and the lemon zest. Toss everything gently to combine without mashing the avocado.
- Assemble the salad: Arrange fresh Boston lettuce leaves on a serving plate. Spoon the prepared cucumber and avocado mixture evenly onto the lettuce leaves. Drizzle with additional lemon juice, and season with extra salt and pepper as desired. Garnish with more fresh dill and a sprinkle of lemon zest. Serve immediately to enjoy the salad at its freshest.
Notes
- Use ripe avocados for a creamy texture but still firm enough to hold shape when chopped.
- Partial peeling of the cucumber retains some skin for added texture and color contrast.
- The salad is best served fresh to prevent the avocado from browning.
- You can substitute Boston lettuce with other mild lettuce varieties or serve without lettuce for a gluten-free option.
- Adjust lemon juice and seasoning according to your taste preference.
