Prepare to fall in love with fresh, tangy, and creamy flavors—the Cucumber Avocado Feta Salad is a vibrant masterpiece, bursting with crunch, brightness, and a cool herbaceous zing. It’s one of those dishes that instantly transports you to sun-soaked afternoons and makes any meal feel like a celebration!
Why You’ll Love This Recipe
- Fresh, Light, and Refreshing: Each bite delivers a crisp, cooling sensation, making this salad your new favorite for warm weather or anytime you crave a pick-me-up.
- Creamy Meets Tangy: The combination of buttery avocado and salty feta cheese is a match made in salad heaven, kept lively with lemon zest and juice.
- Ready in Minutes: No complicated steps or special equipment—just chop, toss, and enjoy a restaurant-quality dish, even on your busiest days.
- Perfectly Customizable: Make it your own by adding extra herbs, subbing in your favorite greens, or tweaking flavors to perfectly suit your palate.
Ingredients You’ll Need
Each ingredient in this Cucumber Avocado Feta Salad is carefully chosen for its role in making the salad genuinely irresistible. Together they create a harmony of creamy, crisp, tangy, and herbaceous notes that sing in every mouthful—let’s peek at how each one shines!
- Avocados: Look for ripe avocados—soft but not mushy—for smooth, buttery cubes that blend beautifully with the tangy feta.
- English cucumber: Partially peeled and chopped, this cucumber brings an ultra-refreshing crunch, plus its mild skin is tender enough to enjoy.
- Feta cheese: Choose a block of feta if you can—cubing or crumbling it fresh gives you creamier, more flavorful morsels.
- Fresh dill: Bright, grassy, and a little bit sweet, dill adds lively depth and captures that summery garden vibe in every bite.
- Extra virgin olive oil: A light and fruity olive oil ties all the flavors together, adding richness without weighing the salad down.
- Lemon (juice and zest): Both freshly squeezed juice and grated zest liven up the salad, balancing the creaminess with a sunny, citrusy tang.
- Salt and pepper: Season simply—just enough to amplify every other ingredient, never to overpower.
- Boston lettuce leaves (to serve): These tender, cup-shaped leaves are the prettiest and freshest base for serving the salad elegantly at the table.
Variations
One of my favorite things about the Cucumber Avocado Feta Salad is how easy it is to customize to your mood, pantry, or dietary needs. Don’t be shy—experiment and let what’s in season or on hand inspire you!
- Swap the herbs: If dill isn’t your favorite or you’re out, try fresh mint, parsley, basil, or a mix for a whole new flavor adventure.
- Add protein: Toss in cooked chickpeas, shredded rotisserie chicken, or grilled shrimp to make this salad a satisfying meal on its own.
- Try other greens: Instead of Boston lettuce, serve over arugula, baby spinach, or with crunchy romaine for a more assertive bite.
- Make it dairy-free: Use a plant-based feta or simply double the avocado for an equally creamy, luscious salad that’s vegan-friendly.
How to Make Cucumber Avocado Feta Salad
Step 1: Chop and Prep
Start by prepping all your ingredients for maximum flavor and freshness. Peel and pit the avocados before chopping them into generous cubes. Partially peel your English cucumber (leaving some skin for color and texture), then chop it into bite-sized pieces. Cube or crumble your feta and pluck your dill leaves—or give them a rough chop if you prefer a more even herbaceousness throughout the salad.
Step 2: Assemble the Salad
In a medium-sized mixing bowl, combine the chopped cucumber, avocado, feta, and dill. Season with a generous sprinkle of salt and pepper to taste to draw out everyone’s flavors. Drizzle the salad with rich olive oil and pour in about half the lemon juice and zest. Gently toss everything together, taking care not to mash the avocado or feta—you want the pieces distinct and gorgeous.
Step 3: Plate and Garnish
Arrange a few Boston lettuce leaves on your serving plates or platter. Heaping the cucumber avocado feta salad onto the leaves instantly adds elegance and makes it easy to serve. Finish everything with a final squeeze of lemon juice, extra salt and pepper if needed, plus more fresh dill and a kiss of lemon zest for that “wow, this is fresh!” sparkle. Serve immediately for maximum satisfaction.
Pro Tips for Making Cucumber Avocado Feta Salad
- Avocado Timing: Cut and add avocado just before serving to keep it ultra-fresh and prevent browning—tossing with lemon juice helps too!
- Feta Upgrade: Go for a block of feta in brine if possible; it’s creamier and less crumbly than pre-crumbled varieties and really elevates your salad.
- Gently Toss: Use a large spoon or your hands to toss the salad softly, keeping those luscious avocado and feta cubes intact.
- Serve Chilled: The salad really shines when served slightly cool, so consider keeping your ingredients (especially cucumber and feta) refrigerated before assembly.
How to Serve Cucumber Avocado Feta Salad
Garnishes
The finishing touches make all the difference! Sprinkle extra chopped dill and a hint of fresh lemon zest over the top for more color and aroma. A tiny drizzle of olive oil just before serving adds irresistible sheen (and a photo-worthy finish!). If you’re feeling fancy, add a few edible flowers or a faint crackle of fresh black pepper for a restaurant-style flourish.
Side Dishes
Cucumber Avocado Feta Salad plays well with others. Pair it alongside grilled chicken skewers, seared salmon, or a simple roasted vegetable tart for a sunshine-inspired meal. It’s also marvelous next to a bowl of grain salad, crusty bread, or as part of a larger mezze platter—think olives, hummus, and dolmas for a truly festive spread!
Creative Ways to Present
Turn your salad into party-ready bites by scooping it into endive leaves or small lettuce cups—perfect for picnics and brunches! You can also serve it family-style in a gorgeous shallow bowl, letting the jewel-toned avocado and feta catch everyone’s eye. For a fresh twist, layer it in mason jars for portable picnic salads or picnic parfaits—colorful and convenient.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, store the Cucumber Avocado Feta Salad in an airtight container in the fridge. The avocado will stay at its best for up to one day, especially if you’ve already tossed it in lemon juice—though the salad is freshest and most vibrant eaten right after making.
Freezing
This salad isn’t a candidate for freezing—the textures of avocado and cucumber don’t thaw well and will become mushy. It’s definitely a “make fresh, eat fresh” kind of recipe, and it’s so quick to whip up, you won’t mind at all!
Reheating
Good news: reheating isn’t required! Enjoy your Cucumber Avocado Feta Salad chilled or at cool room temperature. If refrigerated, let it sit out for 10-15 minutes before serving for the fullest flavors and creamiest textures.
FAQs
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Can I prepare Cucumber Avocado Feta Salad in advance?
Yes, you can prep the cucumber, dill, and feta ahead of time, but it’s best to cut and add the avocado just before serving to keep it from browning. You can also mix the lemon juice, zest, and olive oil as a quick dressing to pour over at the last minute.
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What’s the best way to keep the avocado from turning brown?
Toss the chopped avocado with lemon juice right away after cutting—it’s a natural antioxidant that helps prevent browning, plus it adds a bright pop of flavor throughout the salad.
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Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers work just fine—just peel them if the skin is thick or waxy, and remove large seeds if needed to avoid a watery salad.
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Is Cucumber Avocado Feta Salad suitable for meal prep?
You can prepare the components ahead (except for the avocado), and quickly assemble them when ready to serve. For best freshness and presentation, it’s recommended to wait to chop and add avocado until right before eating.
Final Thoughts
I hope this Cucumber Avocado Feta Salad brings as much joy to your table as it does to mine. Whether you’re making it for a lazy brunch, packed picnic, or a quick weeknight dinner, it’s sure to surprise you with its bursts of flavor and effortless charm. Don’t hesitate—grab those ripe avocados and crisp cucumbers, and treat yourself to freshness in every bite!
Print
Cucumber Avocado Feta Salad Recipe
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: No-Cook
- Method: Stovetop
Description
This Cucumber Avocado Feta Salad is a fresh and flavorful dish perfect for a light lunch or a side dish. Creamy avocado, crisp cucumber, tangy feta cheese, and fragrant dill are tossed in a zesty lemon and olive oil dressing.
Ingredients
For the salad:
- 2 avocados, peeled, pitted and chopped
- 1 English cucumber, partially peeled and chopped
- 1 cup of feta cheese, cubed or crumbled
- 1/2 cup of dill, leaves plucked or chopped
- 3 tablespoons of extra virgin olive oil
- 1 lemon, juice and zest, divided
- salt and pepper to taste
To serve:
- Boston lettuce leaves
- juice of half a lemon
- salt and pepper to taste
- fresh dill and lemon zest
Instructions
- Prepare the salad: In a medium-sized bowl, combine cucumber, avocado, feta cheese, and dill. Season with salt, pepper, olive oil, half the lemon juice, and lemon zest. Toss gently.
- Assemble the salad: Arrange lettuce leaves on a plate. Spoon the salad onto the leaves. Drizzle with additional lemon juice, salt, and pepper. Garnish with dill and lemon zest. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 25mg
