CUCUMBER AVOCADO SALAD

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CUCUMBER AVOCADO SALAD (WITH FETA)

prep time 35 MINUTES
total time 35 MINUTES

This Cucumber Avocado Salad is bursting with flavor from lime, mint, and Feta, and this is such a delicious combination!

INGREDIENTS

INGREDIENTS:

  •  2 cups chopped cucumbers (see notes)
  •  generous pinch of salt, for drawing water out of cucumber
  •  2 small ripe avocados, peeled and chopped into 1/2 inch pieces
  •  1 T fresh lime juice (to toss with avocado, see notes)
  •  1/2 cup finely chopped fresh mint (see notes)
  •  1/2 cup crumbled Feta (more or less to taste)

DRESSING INGREDIENTS:

  •  2 T extra-virgin olive oil
  •  1 T fresh lime juice

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INSTRUCTIONS

  1. If you aren’t using small Persian cucumbers I would peel the cucumbers, cut in half lengthwise, and scrape out seeds with a sharp spoon. (Persian cucumbers don’t need to be peeled and you can keep the seeds in.)
  2. Cut cucumber into 1/2 inch slices and put in colander.
  3. Sprinkle with generous pinch of salt and let sit for 20-30 minutes.
  4. While cucumber is draining, whisk together olive oil and lime juice to make dressing.
  5. Wash mint in a salad spinner (affiliate link) with very cold water, especially if it’s even the tiniest bit wilted, and spin dry. Finely chop the mint with a chef’s knife.
  6. Crumble the Feta and measure out desired amount.
  7. Peel the avocado and chop into 1/2 inch pieces.  Put avocado into large salad bowl and toss with 1 tablespoon of lime juice.
  8. After cucumbers have released water for 20-30 minutes, check to see how wet they are. If they’re very wet you might want to lay a paper towel on the counter, spread cucumbers out on the towel, and use more paper towels to blot the cucumbers to remove the water and salt.
  9. Add drained cucumbers and dressing to avocado and stir to combine.
  10. Then gently stir the crumbled feta and mint into the salad.
  11. Serve immediately.

NOTES

 

You will need 6 Persian cucumbers or 3-4 medium cucumbers. I used my fresh-frozen lime juice for this recipe. Measure the mint after chopping. If you’re not a fan of mint, I’d use thinly sliced green onion to replace it.

If you’d like a version of this with fewer carbs, use just one avocado.

Recipe created by Kalyn.

 

NUTRITION INFORMATION

Yield

4

Serving Size

1Amount Per ServingCalories289Total Fat26gSaturated Fat6gTrans Fat0gUnsaturated Fat18gCholesterol17mgSodium218mgCarbohydrates14gFiber7gSugar3gProtein5g

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