Description
A refreshing and vibrant Cucumber Avocado Feta Salad featuring creamy avocado, crisp cucumber, tangy feta, and fresh dill, all brought together with a zesty lemon and olive oil dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Salad 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 fresh dill, leaves plucked or chopped
- 3 tablespoons 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, gently combine the chopped cucumber, avocado, feta cheese, and fresh dill. Season the mixture with salt and pepper to taste. Add the extra virgin olive oil, half of the lemon juice, and lemon zest. Toss everything gently to ensure the flavors are well incorporated without mashing the avocado.
- Assemble the salad: Arrange the Boston lettuce leaves on a serving plate. Spoon the prepared salad mixture onto the leaves evenly. Drizzle with the remaining lemon juice and season with additional salt and pepper as desired. Garnish with fresh dill sprigs and lemon zest for added aroma and visual appeal. Serve immediately to enjoy the fresh flavors.
Notes
- Use ripe but firm avocados to avoid mushiness in the salad.
- Partially peeling the cucumber helps maintain some crunch while reducing bitterness from the skin.
- This salad is best served fresh; avocado can brown if left too long.
- You can substitute Boston lettuce with romaine or butter lettuce.
- For a vegan version, omit feta or replace it with a plant-based cheese.
