Holy cow, y’all. This cucumber avocado salad with feta. I’ve made it three times in the past month and I have no intention of stopping anytime soon. It’s so so good. I don’t even hesitate to stay it’s perfect.
I’ve made it as the recipe below states. I’ve served it alongside salmon with some of the dressing as a drizzle on the fish. Both Delish. I’ve added halved cherry tomatoes and white beans to make it a complete meal. Double delish. When the base is crunchy cucumber, creamy avocado, and salty feta, you can’t go wrong. And all that dill and lemon garlic dressing? Out of this world.
I realize I’m verging on overselling it, but I just can’t stop. Those of you who are longtime readers know I’m a fan of a good salad. Don’t believe me? I offer the red, white, and blue salad, Italian chopped salad, summer quinoa salad and pomegranate citrus salad as proof. And now, this cucumber avocado salad with feta takes its rightful place amongst them. As it should be.
Texture, taste, and looks are all on point in this crunchy, creamy, salty, perfect cucumber avocado salad with feta.
Cucumber Avocado Salad with Feta
from What’s Gaby Cooking
For the dressing:
1/4 c. olive oil
2 TBSP red wine vinegar
1 TBSP lemon juice
2 cloves garlic, minced or pressed
salt and freshly ground black pepper, to taste
For the salad:
4 c. chopped Persian cucumbers
1 shallot, thinly sliced
1 avocado, peeled, pit removed, then diced (I use this method for perfect pieces.)
1/4 c. fresh dill, finely chopped
1/2 c. feta cheese, crumbled
red pepper flakes, to taste
- To make the dressing, combine all ingredients in a tightly sealed jar. Shake to combine. Taste and adjust seasoning as necessary.
- To make the salad, combine cucumber, shallot, avocado, dill, and feta in a medium bowl. Pour desired amount of dressing over. (I start with about half.) Gently toss to combine. Add red pepper flakes, if desired. Taste and adjust seasoning.
yield: 3-4 servings