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Top-down view of Cucumber Avocado Salad with Feta in a clear container showing diced cucumbers, creamy avocado, red onion rings, and fresh dill.

Cucumber Avocado Salad with Feta

A vibrant 10-minute Mediterranean side dish featuring crisp Persian cucumbers, creamy avocado, sharp red onions, and authentic crumbled Greek feta tossed in a zesty lemon-dill vinaigrette.
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Prep Time 10 minutes
Servings: 4
Calories: 245
Ingredients Method Notes

Ingredients
  

Salad Base:
  • - 4 cups Persian cucumbers about 5-6 small, finely diced
  • - 2 ripe but firm avocados pitted and diced
  • - 1/2 cup authentic Greek feta cheese crumbled
  • - 1/2 small red onion sliced into thin rings
  • - 1/4 cup fresh dill finely chopped
Zesty Lemon-Herb Dressing:
  • - 1/4 cup extra virgin olive oil
  • - 2 tbsp fresh lemon juice
  • - 1 tbsp apple cider vinegar
  • - 1 clove fresh garlic finely minced
  • - 1/2 tsp fine sea salt
  • - 1/4 tsp freshly cracked black pepper

Method
 

Make the Dressing:
  1. In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, minced garlic, salt, and black pepper until fully emulsified.
Combine Base:
  1. In a large salad bowl, combine the diced Persian cucumbers, thin red onion rings, and chopped fresh dill.
Add Creamy Elements:
  1. Gently add the diced avocados and crumbled Greek feta cheese on top of the cucumber mixture.
Dress & Fold:
  1. Pour the lemon dressing over the salad. Using a rubber spatula, gently fold the ingredients together from the bottom up until coated, keeping the avocado cubes intact. Serve immediately.

Notes

- To prevent browning: Toss diced avocado in 1 teaspoon of lemon juice before mixing if serving later.
- Onion Tip: Soak red onion rings in ice water for 10 minutes to reduce sharpness.
- Storage: Keep in an airtight container in the fridge for up to 2 days.