Description
A refreshing and vibrant Cucumber Avocado Feta Salad that combines creamy avocado, crisp cucumber, tangy feta cheese, and fresh dill, all dressed in a zesty lemon and olive oil dressing. Perfect as a light lunch, appetizer, or side dish, served on crisp Boston lettuce leaves for added crunch and flavor.
Ingredients
Scale
Salad Ingredients
- 2 avocados, peeled, pitted and chopped
- 1 English cucumber, partially peeled and chopped
- 1 cup feta cheese, cubed or crumbled
- ½ cup fresh dill, leaves plucked or chopped
Dressing and Assembly
- 3 tablespoons extra virgin olive oil
- 1 lemon, juice and zest, divided
- Salt and pepper to taste
- Boston lettuce leaves
- Juice of half a lemon
- Salt and pepper to taste (for drizzling)
- Fresh dill and lemon zest (for garnish)
Instructions
- Prepare the Salad: In a medium-sized bowl, combine the chopped cucumber, avocado, feta cheese, and fresh dill. Season the mixture with salt and pepper according to your taste. Add the extra virgin olive oil, half the lemon juice, and lemon zest. Gently toss the ingredients together to coat everything evenly without mashing the avocado.
- Assemble and Serve: Arrange the Boston lettuce leaves neatly on a serving plate. Spoon the dressed salad over the lettuce leaves. Drizzle the salad with the remaining lemon juice, and season with additional salt and pepper if needed. Garnish the dish with extra dill leaves and lemon zest for a fresh and colorful finish. Serve immediately to enjoy the crisp textures and vibrant flavors.
Notes
- Serve immediately to prevent the avocado from browning and maintain freshness.
- Partially peeling the cucumber helps create texture contrast and visual appeal.
- Use ripe but firm avocados to avoid a mushy salad texture.
- This salad works great as a light meal or a side dish for grilled meats or seafood.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
