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Fresh Cucumber Avocado Feta Salad Easy Recipe with Lemon Dill Vinaigrette

Fresh Cucumber Avocado Feta Salad - featured image

A quick and easy salad combining crisp cucumbers, creamy avocado, and tangy feta cheese, all tossed in a bright lemon dill vinaigrette. Perfect for a refreshing summer side dish.

Ingredients

Scale
  • 2 medium English cucumbers, thinly sliced
  • 2 ripe avocados, diced or sliced
  • 4 ounces (about 115 grams) crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 small clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: fresh parsley instead of dill

Instructions

  1. Wash the cucumbers well and slice into thin rounds about 1/8 inch (3 mm) thick. Set aside.
  2. Cut avocados in half, remove pits, scoop out flesh, and dice into roughly 1/2 inch (1.3 cm) cubes. Place in mixing bowl with cucumbers.
  3. In a small bowl or jar, combine lemon juice, olive oil, minced garlic, chopped dill, salt, and pepper. Whisk or shake vigorously until emulsified (about 1-2 minutes).
  4. Pour vinaigrette over cucumber and avocado mixture. Gently toss to coat evenly, being careful not to mash avocado.
  5. Crumble feta cheese over the salad and toss lightly to distribute without breaking it down too much.
  6. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  7. Serve immediately or refrigerate up to 1 hour before serving. If chilled, toss gently again before plating.

Notes

Use English cucumbers for fewer seeds and crisper texture. Toss diced avocado immediately with lemon juice to prevent browning. Serve salad fresh or within a couple of hours for best flavor and texture. Dressing can be shaken in a mason jar or whisked in a bowl. For vegan version, omit feta and add toasted nuts or plant-based cheese.

Nutrition

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