If you’re looking for a dish that defines summer freshness, you absolutely have to make this CUCUMBER AVOCADO FETA SALAD! It’s loaded with creamy avocado, crisp cucumber, tangy feta, and fragrant dill—all tossed in a bright, lemony dressing. Light, vibrant, and ridiculously quick to throw together, this salad is bound to become your new warm-weather favorite.
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: Every bite of the CUCUMBER AVOCADO FETA SALAD is crisp, creamy, and zesty—the perfect way to showcase summer produce.
- Wholesome Yet Satisfying: This salad balances nourishing ingredients with enough substance to keep you feeling full and happy—no sad desk lunches here!
- Fast & Easy: You can whip it up in just 15 minutes—ideal for busy weeknights, easy lunches, or impromptu gatherings with friends.
- Naturally Gluten-Free & Vegetarian: No tricky substitutions—just simple, feel-good ingredients that suit a range of diets.
Ingredients You’ll Need
The magic of this salad is truly in the simplicity. Every ingredient brings something special—texture, color, and a pop of fresh flavor that just belongs together. Here’s what you’ll need and why each one matters:
- Avocados (2, peeled, pitted, and chopped): The creamy texture is irresistible and adds healthy fats that make this salad feel indulgent.
- English cucumber (partially peeled & chopped): Crisp, refreshing, and not too watery—English cucumber’s mild taste lets the other flavors shine.
- Feta cheese (1 cup, cubed or crumbled): Tangy, salty feta is the star of the show, adding bold flavor and a wonderful crumbly texture.
- Dill (½ cup, leaves plucked or chopped): Fragrant dill infuses the salad with summery, herbaceous notes—it’s fresher than dried, so don’t skip it!
- Extra virgin olive oil (3 tablespoons): A quality olive oil gives just the right amount of richness while tying the dressing together.
- Lemon (juice & zest, divided): Both the zest and juice give the salad bright acidity and a fragrant citrus lift. Use fresh lemon for the best result.
- Salt and pepper to taste: Bring all the flavors to life by seasoning just before serving.
- Boston lettuce leaves (to serve): Their gentle flavor and tender crunch make a lovely edible “plate” for your salad.
- Additional lemon juice, salt, pepper, fresh dill and lemon zest (for serving): A final garnish that adds freshness, color, and a little wow factor at the table.
Variations
The beauty of CUCUMBER AVOCADO FETA SALAD is just how easy it is to make your own. Don’t hesitate to swap in what you love or make little tweaks based on your fridge or your cravings! Here are some creative ideas to get you started:
- Add Cherry Tomatoes: For a pop of sweetness and color, halve a handful of cherry tomatoes and toss them in.
- Swap Herbs: Try fresh mint or parsley instead of (or alongside) the dill for a totally new flavor twist.
- Use Goat Cheese: If feta isn’t your favorite, soft goat cheese is creamy and tangy in a similar way.
- Bulk It Up: Add cooked quinoa, chickpeas, or grilled chicken if you want to turn your salad into a heartier meal.
How to Make CUCUMBER AVOCADO FETA SALAD
Step 1: Prep All Your Veggies & Ingredients
Begin by peeling, pitting, and chopping your avocados into bite-sized pieces. Partially peel your English cucumber for a fun stripy look (totally optional), then chop it to match. Have your feta ready—cubed for a chunkier bite or crumbled for a more rustic vibe. Pluck or chop the fresh dill and zest your lemon before juicing for maximum freshness.
Step 2: Toss Everything Together
In a medium bowl, combine your chopped cucumber, avocado, feta, and most of the dill. Season lightly with salt and black pepper. Drizzle with the extra virgin olive oil and add about half of your lemon juice and zest. Use a gentle touch to toss—just enough to coat, but not so much that the avocado gets mushy.
Step 3: Assemble and Finish
Arrange some Boston lettuce leaves on each salad or luncheon plate. Spoon the CUCUMBER AVOCADO FETA SALAD onto the leaves. Squeeze a bit more lemon juice over the top, sprinkle with extra salt and pepper if you’d like, and shower with a little more dill and lemon zest as a garnish. Serve immediately for the best texture and freshness!
Pro Tips for Making CUCUMBER AVOCADO FETA SALAD
- Avocado Ripeness: Choose ripe—but not mushy—avocados for the creamiest, most flavorful salad that holds its shape when tossed.
- Gentle Tossing: To keep those lovely cubes of avocado intact, combine ingredients with a light hand or use a silicone spatula for folding.
- Serving Temperature: Serve your CUCUMBER AVOCADO FETA SALAD chilled for peak refreshment, but avoid refrigerating too long or the avocado could brown.
- Fresh Dill Matters: Always use fresh dill—it’s bright, soft, and fragrant, giving this salad its signature bouquet.
How to Serve CUCUMBER AVOCADO FETA SALAD
Garnishes
This salad absolutely shines with a shower of fresh dill and a generous zesting of lemon right before serving. If you want even more color, a sprinkle of flaky sea salt or a few pomegranate seeds make it pop beautifully on the plate.
Side Dishes
Pair CUCUMBER AVOCADO FETA SALAD with grilled fish, roasted chicken, lamb kebabs, or even veggie skewers for an easy, breezy meal. Want something simple? Fresh pita bread or warm baguette slices go oh-so-well at the table.
Creative Ways to Present
Spoon the salad into butter lettuce cups for handheld bites at a summer party, or layer in jars for picnic lunches. For a striking centerpiece, mound the salad onto a big platter lined with lettuce and sprinkle with edible flowers or microgreens.
Make Ahead and Storage
Storing Leftovers
To keep your leftovers fresh, cover the salad tightly and store in the fridge for up to one day. The avocado may brown a bit, but the lemon juice will help slow that process down.
Freezing
CUCUMBER AVOCADO FETA SALAD isn’t freezer-friendly—avocado loses its beautiful texture when frozen and thawed, and fresh cucumbers become watery. This is one salad meant to be savored fresh.
Reheating
This salad is best enjoyed chilled or at cool room temperature. There’s no need to reheat—just give it a gentle toss and enjoy!
FAQs
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Can I make CUCUMBER AVOCADO FETA SALAD in advance?
Yes! You can prep the salad ingredients up to 4 hours ahead, but for the best avocado texture and color, combine everything just before serving. Add the avocado last to minimize browning.
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What’s the best way to prevent the avocado from browning?
The lemon juice in the dressing helps keep avocado from turning brown. Make sure to toss the avocado with the lemon as soon as it’s cut, and store the salad covered until ready to serve.
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Can I skip the feta or use a different cheese?
Absolutely—a tangy goat cheese or even fresh mozzarella work well if you want to switch things up, though feta provides the classic salty bite in this dish.
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Is this salad suitable for meal prep or packed lunches?
CUCUMBER AVOCADO FETA SALAD is best enjoyed fresh, but you can pack the prepped veggies and feta separately, then add avocado and dressing right before eating for a travel-friendly lunch.
Final Thoughts
Nothing beats the bright, creamy-fresh flavors of this CUCUMBER AVOCADO FETA SALAD—truly, it’s a joyful bite of sunshine on your plate. I hope you’re inspired to try it and make it your own. Gather your favorite ingredients, toss them with love, and let the simple magic of this salad make your next meal feel extra special!
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CUCUMBER AVOCADO FETA SALAD Recipe
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: No-Cook
- Method: No-Cook
Description
A refreshing and flavorful Cucumber Avocado Feta Salad that combines creamy avocado, crisp cucumber, tangy feta cheese, and fresh dill, all tossed in a zesty lemon dressing. Served over a bed of Boston lettuce leaves, this salad is a perfect side dish or light meal for any occasion.
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 of the lemon juice, and lemon zest. Toss gently to combine.
- Assemble the salad: Place a few Boston lettuce leaves on a plate. Top with the prepared salad. Drizzle with additional lemon juice, salt, and pepper. Garnish with fresh dill and lemon zest.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 25mg
