Mediterranean Cucumber Avocado Salad
Dive into a refreshing Mediterranean Cucumber Avocado Salad that captures the essence of summer in every bite! With crisp cucumbers, creamy avocado, and a zesty lemon dressing, this vibrant dish comes together in just five minutes. Perfect for picnics or a light lunch, it’s a delightful way to stay cool and satisfied!
Prep
5
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 or 2 Avocado, cubed
- 5-6 Persian or mini cucumbers, washed and dried
- zest and juice of 1 medium lemon
- large handful of fresh flat parsley, super finely choppedcan use dill, mint, or a combination
🥛Dairy & Eggs(1)
- 2 to 3 oz of freshly crumbled feta cheese (56.7-85.1 g)
🫙Pantry Staples(1)
- a few drizzles of a really good olive oil
🧂Spices & Seasonings(3)
- 1 tsp oregano (fresh or dried) (5 ml)
- two small pinches of salt
- 1 tbsp sumac (15 ml)
📦Other(1)
- 1/2 cup of toasted and cooled walnuts (120 ml)
👨🍳 Instructions
- 1
Wash and dry 5-6 Persian or mini cucumbers well. Cut off the ends, cut them in half, then cut them in thin half moon slices. Add them to a salad bowl.
- 2
Cube up 1 or 2 Avocado and add them to a bowl. If you want to keep the salad on the lighter side, go with just 1 Avocado, but if you like larger chunks of avocado, go for 2.
- 3
Grab a large handful of fresh flat parsley and super finely chop it. If you don't like parsley, you can also use dill, mint, or a combination. Add it to the bowl.
- 4
Add 1/2 cup of toasted and cooled walnuts, 2 to 3 oz of freshly crumbled feta cheese.
- 5
Then finish it off with the zest and juice of 1 medium lemon, 1 tbsp sumac, 1 tsp oregano (fresh or dried), two small pinches of salt, and a few drizzles of a really good olive oil.
- 6
Toss it well, then serve it up however way you want.
Share this recipe
Prep
5
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Mediterranean Cucumber Avocado Salad
Dive into a refreshing Mediterranean Cucumber Avocado Salad that captures the essence of summer in every bite! With crisp cucumbers, creamy avocado, and a zesty lemon dressing, this vibrant dish comes together in just five minutes. Perfect for picnics or a light lunch, it’s a delightful way to stay cool and satisfied!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 or 2 Avocado, cubed
- 5-6 Persian or mini cucumbers, washed and dried
- zest and juice of 1 medium lemon
- large handful of fresh flat parsley, super finely choppedcan use dill, mint, or a combination
🥛Dairy & Eggs(1)
- 2 to 3 oz of freshly crumbled feta cheese (56.7-85.1 g)
🫙Pantry Staples(1)
- a few drizzles of a really good olive oil
🧂Spices & Seasonings(3)
- 1 tsp oregano (fresh or dried) (5 ml)
- two small pinches of salt
- 1 tbsp sumac (15 ml)
📦Other(1)
- 1/2 cup of toasted and cooled walnuts (120 ml)
👨🍳 Instructions
- 1
Wash and dry 5-6 Persian or mini cucumbers well. Cut off the ends, cut them in half, then cut them in thin half moon slices. Add them to a salad bowl.
- 2
Cube up 1 or 2 Avocado and add them to a bowl. If you want to keep the salad on the lighter side, go with just 1 Avocado, but if you like larger chunks of avocado, go for 2.
- 3
Grab a large handful of fresh flat parsley and super finely chop it. If you don't like parsley, you can also use dill, mint, or a combination. Add it to the bowl.
- 4
Add 1/2 cup of toasted and cooled walnuts, 2 to 3 oz of freshly crumbled feta cheese.
- 5
Then finish it off with the zest and juice of 1 medium lemon, 1 tbsp sumac, 1 tsp oregano (fresh or dried), two small pinches of salt, and a few drizzles of a really good olive oil.
- 6
Toss it well, then serve it up however way you want.