Cucumber Avocado Feta Salad
This salad reminds me of warm summer afternoons spent on the porch with a cool drink and a light meal. It’s crisp, creamy, and tangy all at once—the perfect blend of textures and flavors. With crunchy cucumbers, buttery avocado, and salty feta, this dish is both refreshing and satisfying. It’s ideal for picnics, potlucks, or just when you need something simple and beautiful on your plate.
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
2 large cucumbers, diced
1 ripe avocado, diced
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
2 tbsp fresh dill or mint, chopped
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper to taste
Instructions
In a large bowl, combine cucumbers, avocado, red onion, and herbs.
Drizzle with lemon juice and olive oil. Season with salt and pepper.
Toss gently to combine, being careful not to mash the avocado.
Sprinkle feta on top and serve immediately.
Nutrition
- Calories: 190 per serving
- Sugar: 3g
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 4g
🥒 Cucumber Avocado Feta Salad: Your New Go-To Summer Sidekick
Picture this: It’s 90 degrees outside, the sun’s blazing, and you’re craving something that’ll cool you down faster than a cannonball into a pool. Enter this Cucumber Avocado Feta Salad—your edible air conditioner. I first threw this together during a heatwave when even my oven glared at me judgmentally. Now it’s my summer mascot, perfect for backyard BBQs, “I’m too hot to cook” nights, or impressing your mother-in-law without breaking a sweat.
What makes this salad a rockstar? It’s the textural trio: cucumbers snap like a fresh gossip headline, avocados melt smoother than a jazz saxophonist, and feta crumbles with the salty confidence of a sea captain. Plus, it comes together faster than you can say, “Did I pay the AC bill?” Let’s turn your kitchen into a chill zone.
❄️ The Salad That Saved My Summer BBQ (And My Dignity)
Flashback to my first dinner party as a “real adult.” I’d planned grilled salmon with 12-hour brined pork belly… then my grill died louder than a teenage punk band. With guests arriving in 20 minutes, I Frankenstein’d this salad from fridge survivors. The result? My now-friend Jessica still texts me every July asking for “that green miracle bowl.” Moral: Sometimes kitchen disasters taste better than perfection.
🛒 Grocery List: Fresh, Flexible & Foolproof
- 2 large cucumbers – English or Persian work best (pro tip: leave the skin on for color and crunch!)
- 1 ripe avocado – Should give slightly when pressed, like a firm handshake
- ½ cup crumbled feta – Bulgarian feta for tang lovers, goat cheese for cream seekers
- ¼ cup red onion – Soak in ice water for 5 mins if you hate the bite
- 2 tbsp fresh dill – Mint makes a zesty understudy
- Juice of 1 lemon – Bottled works, but fresh is like a flavor high-five
- 2 tbsp olive oil – Use your “good stuff” here
- Salt & pepper – The dynamic duo
👩🍳 Let’s Chop Like We Mean It: 10-Minute Magic
Step 1: Cube cucumbers into bite-sized chunks (no one wants a cucumber torpedo). Toss into your biggest bowl—we’re going for drama here.
Chef Hack: If your cukes are watery, sprinkle with salt first and drain in a colander for 10 mins. Your salad stays crisp for days!
Step 2: Dice avocado like you’re playing culinary Tetris. Squeeze half the lemon juice over immediately—this keeps them Instagram-green.
Step 3: Add onions and herbs. Toss like you’re flipping pancakes—gentle but confident. We’re coating, not crushing.
Step 4: Drizzle oil and remaining lemon juice. Season like you’re seasoning fries at 2 AM—generously, but with purpose.
Finale: Sprinkle feta on top like edible confetti. Serve immediately before your family starts “taste testing” straight from the bowl.
🍽️ Serving: Be the Picasso of Plating
Grab that vintage platter Aunt Karen gifted you. Arrange salad in a crescent moon shape with feta as your north star. Add edible flowers if you’re feeling fancy, or serve in halved cucumber boats for poolside vibes. Pair with grilled lemonade or a crisp Pinot Grigio.
✨ Remix Your Bowl: 5 Flavor Adventures
- Protein Power: Add grilled shrimp or chickpeas
- Heat Wave: Toss in pickled jalapeños
- Mediterranean Twist: Swap dill for oregano, add kalamatas
- Vegan Vibes: Use coconut feta and maple “honey”
- Crunch Factor: Toasted pine nuts or pepitas
📓 Chef’s Confessions & Kitchen War Stories
True story: I once subbed watermelon for cucumbers during a brain-fogged night. Surprisingly delicious! Over the years, I’ve learned:
- Underripe avocados? Microwave them for 10 seconds in a damp paper towel
- No fresh herbs? 1 tsp dried dill + ½ tsp lemon zest works in a pinch
- Feta-free? Try ricotta salata—it won’t judge you
❓ FAQ: Salad SOS
Q: My salad got watery overnight! Help!
A: Layer dressing at the bottom, veggies on top. Toss just before serving. Cucumbers are 96% water—they’re basically edible hydration.
Q: Can I make this ahead?
A: Prep ingredients separately. Combine max 1 hour before serving. Avocados are divas—they don’t wait for anyone.
Q: Feta alternatives for dairy-free?
A: Violife vegan feta crumbles or mashed tofu with nutritional yeast.
🥗 Nutrition (Because Knowledge is Power)
Per serving: 190 cals • 16g good fats • 4g protein • 8g carbs • 18% vitamin C (aka the “I’m adulting” vitamin). Gluten-free, vegetarian, and ready to party.
Final Thoughts
There’s something magical about a dish that cools you down, lifts you up, and makes you look like a kitchen genius with barely any effort. This Cucumber Avocado Feta Salad is all that and more—a crunchy-creamy celebration of summer in every bite. Whether you’re feeding a crowd or just yourself (with leftovers, of course), it’s the kind of recipe you’ll find yourself coming back to all season long. Just don’t be surprised when someone asks for the recipe before they’ve even finished their first bite
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