Cucumber Avocado Salad
Servings: 4 people
- 2 large avocados ripe, pitted, and cut into dice (about ⅓ inch / 1 cm)
- 2 medium cucumbers sliced into half moons - about 10 oz (300 g)
- ½ red onion thinly sliced
- ½ cup (1 handful) fresh dill substitute cilantro, parsley, or use dried herbs
- 2 - 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- ½ teaspoon salt + black pepper to taste + optional red pepper flakes for heat
- ¼ cup feta cheese crumbled (optional for topping)
- Add everything to a bowl: Put 2 large avocados (diced), 2 medium cucumbers(sliced), ½ red onion (thinly sliced), and ½ cup fresh dill (chopped) into a large bowl.Drizzle in 2 - 3 tablespoons extra virgin olive oil and 2 tablespoons lime juice.Add ½ teaspoon salt, black pepper, and a small pinch of red pepper flakes (optional).
- Mix and serve: Gently toss everything together until coated, being careful not to mash the avocado. Taste and adjust for salt.Sprinkle crumbled feta on top when serving.Serve with crusty bread, a spoonful of Greek yogurt, or enjoy it as a light lunch or fresh side.
Substitutions
- Avocados → diced mango, soft roasted zucchini
- Cucumbers → English cucumber, Persian cucumber, cherry tomatoes
- Red onion → shallots, green onions (or soak in water to mellow)
- Fresh dill → parsley, cilantro, dried herbs
- Extra virgin olive oil → avocado oil, light neutral oil
- Lime juice → lemon juice, apple cider vinegar
- Salt & black pepper → add red pepper flakes for heat (optional twist)
- Feta cheese (optional) → non-dairy feta, goat cheese, olives
- Use ripe but firm avocados → creamy, not mushy
- Cut large cucumbers into half moons → easier to eat
- Slice onion thin → better, milder flavor
- Too sharp? Soak onion in cold water (5–10 min)
- Toss gently → keep avocado chunky
- Taste before serving → adjust salt or lime
- Fresh herbs = best flavor (dill, parsley, or cilantro)
- Serve feta on top/side → great for mixed diets
- Store leftovers in the fridge (airtight, best same day)
