Greek Cucumber Salad with Avocado & Feta

A big white bowl filled with english cucumbers sliced into rounds that are marinated in a greek mixture of olive oil, lemon, garlic, feta, and avocado.

Greek Cucumber Salad with Avocado & Feta

Made with creamy avocado, tangy feta, and a lemony herb dressing, this refreshing side dish or snack is perfect for the warmer months ahead.

Prep Time15

Total Time15

Course: Side Dish, Snack

Cuisine: Greek

Servings: servings

Calories: 245kcal

Equipment

Ingredients

1 large english cucumber sliced into rounds using a mandoline or sharp knife
1/2 lemon zest + juice
1 garlic clove minced
1 avocado
2 tbsp extra virgin olive oil
1 tsp red wine vinegar
1 tsp fresh dill chopped
1/2 tsp dried oregano
1/2 cup crumbled feta
coarse sea salt & freshly cracked black pepper to taste

Instructions

Slice the cucumbers into thin rounds using a sharp knife or mandoline and add to a large mixing bowl.
Mash the avocado in a separate small bowl, then stir in the lemon zest, lemon juice, garlic, olive oil, red wine vinegar, dill, oregano, a pinch of coarse sea salt, and plenty of freshly cracked black pepper until well combined.
Pour the avocado dressing over the cucumbers and toss until coated.
Add the crumbled feta and fold it in gently, being careful not to break it down too much.
Transfer to a serving dish and garnish with more fresh dill and crumbled feta for presentation.
Serve fresh or chill for 10-15 minutes to let the flavors meld.

Notes

Greek cucumber salad is best eaten fresh, but you can slice the cucumbers and prep the dressing separately up to 1 day in advance. Combine just before serving for optimal texture.

Nutrition