Description
A refreshing and vibrant Cucumber Avocado Feta Salad that combines creamy avocado, crisp cucumber, tangy feta, and fresh dill, all dressed in a zesty lemon and olive oil dressing. Perfect as a light lunch, side dish, or appetizer, this salad is quick to prepare and beautifully presented on a bed of Boston lettuce leaves.
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 dill, leaves plucked or chopped
- 3 tablespoons of extra virgin olive oil
- Juice and zest of 1 lemon, 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, gently combine the chopped cucumber, avocado, feta cheese, and dill. Season with salt and pepper. Add the extra virgin olive oil, half of the lemon juice, and lemon zest. Toss all ingredients gently to mix without mashing the avocado.
- Assemble the salad: On a serving plate, arrange Boston lettuce leaves as a base. Spoon the mixed salad onto the lettuce leaves evenly. Drizzle the remaining lemon juice over the top, and season with extra salt and pepper to taste. Garnish with additional fresh dill and lemon zest.
- Serve immediately: Serve the salad fresh to enjoy the vibrant flavors and crisp textures. It pairs wonderfully with grilled proteins or as a light standalone dish.
Notes
- Use ripe but firm avocados to hold shape and provide creamy texture.
- Partially peeling the cucumber keeps some texture and color contrast in the salad.
- You can substitute dill with fresh parsley or mint for a different herbal note.
- This salad is best served immediately to prevent the avocado from browning.
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
