Cucumber Avocado Salad

4–6 servings · ⏱ 10 minutes

Ingredients

  • 2 large avocados, diced into ¼-inch pieces
  • 6 mini cucumbers, diced on a bias into ¼-inch pieces, about 2 cups
  • ¼ cup loosely packed fresh dill, finely chopped
  • 2 oz feta cheese, finely crumbled
  • 2 lemons, juiced, about ¼ cup
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt, plus more to taste
  • Ground black pepper, to taste

Optional Garnish

  • Extra fresh dill
  • Lemon zest
  • Additional feta cheese

Directions

  1. Mix the cucumber, dill, feta, lemon juice, and olive oil in a large bowl.
  2. Stir in ½ teaspoon kosher salt and black pepper to taste.
  3. Gently fold in the avocado, keeping the pieces intact.
  4. Adjust salt, pepper, lemon juice, or olive oil to taste. Serve immediately with extra dill and lemon zest if desired.

Notes

  • Mini or Persian cucumbers work best because they have thin skins, small seeds, and a crisp bite. English cucumbers also work well.
  • If using garden cucumbers, consider peeling and deseeding them before dicing.
  • For a vegan version, omit the feta cheese or use a dairy-free feta alternative.
  • This salad is best served immediately, before the cucumber and avocado soften.
  • Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
  • For make-ahead prep, combine everything except the avocado, then gently fold in the avocado right before serving.