Cucumber Avocado Salad
This cucumber avocado salad is cool, creamy, and an easy summer side that's made with crisp cucumber, ripe avocado, red onion, and fresh dill in a zesty lemon dressing!
Ingredients
- 1 pound persian cucumbers , sliced (4 cups or 6 mini cucumbers)
- 2 large avocados , pitted, peeled and sliced
- ¼ cup red onion , chopped
- 3 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- ⅛ teaspoon pepper
- ¼ cup feta cheese
- 3 Tablespoons fresh dill , chopped
Instructions
- Combine veggies: In a medium serving dish add 1 pound sliced cucumber and 1/4 cup chopped red onion.
- Make dressing: In a small bowl, whisk together 2 Tablespoons lemon juice, 2 Tablespoons olive oil, 1 teaspoon salt and 1/8 teaspoon pepper.
- Drizzle over top: Drizzle dressing over the top of the salad and toss. Add 2 diced avocados, 1/4 cup feta cheese and 2 Tablespoons chopped dill just before serving.
Notes
Storage: While this dish is best served the first day, you can refrigerate overnight stored in an airtight container.
Nutrition
Calories: 271kcal, Carbohydrates: 15g, Protein: 4g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 8mg, Sodium: 698mg, Potassium: 689mg, Fiber: 8g, Sugar: 3g, Vitamin A: 330IU, Vitamin C: 19mg, Calcium: 81mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
