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
- Place the diced cucumber, chopped dill, feta cheese, lemon juice, and olive oil in a large bowl.
- Season with ½ teaspoon kosher salt and ground black pepper to taste. Stir until well combined.
- Working gently, fold in the diced avocado just until combined so the avocado stays mostly intact.
- Taste and adjust with additional salt, pepper, lemon juice, or olive oil as desired.
- Serve immediately, garnished 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.
