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Every summer deserves a fun, flavorful salad that highlights the beautiful produce in season. In this case, though, I am not talking about mixing up the toppings you put on your bed of lettuce. I am talking about a cucumber avocado salad, filled with sweet tomatoes and salty feta. This salad is crunchy, creamy, salty and satisfying! Whether you eat with tortilla chips, use it as a topping for burgers or tacos, or just eat it by the spoonful like me, this will be a welcomed addition to any summer menu.
Avocado Salad
While there is no one star to this show, it is without a doubt that one of the leading roles is the avocado. Each ingredient plays its part, and the avocado serves as the creamy element that holds it all together. Therefore, I like to start by prepping it first. The key is to use avocados that are JUST barely ripe. And by that I mean when you squeeze it, there is a little give. It is not hard like a baseball, but not so soft you can mush it with little effort. You want it firm enough to hold together, but ripe enough that you don’t chip a tooth!
After you have 3-4 avocados that have reached this stage, slice each in half and remove the pit. Score each half with a knife down to the skin, 3-4 times in each direction to get 1/2 inch cubes. Scoop the meat out of the skin and place in a large bowl. Immediately squeeze the juice from half a lemon over the top and toss to coat. This will help the avocados to not oxidize and turn brown.
Building the Salad
Now that the avocado is prepped, let’s build the rest of the salad. Start with a seedless cucumber, trust me this will save you a step or two. Cut the cucumber in half lengthwise, then each half in half again lengthwise. Chop these quarters into 1/2 inch cubes, so they are similar in size to the avocado, and add to the bowl.
Next, halve about 8oz/ 1 cup of cherry tomatoes and add those to the bowl as well. Dice about 1/3 cup of red onions pretty small, and add to the bowl as well. Finally, add in 6 oz of crumbled feta and 1/3 cup of chopped cilantro. Gently stir to combine. As delicious as all of these ingredients are, they do need a lot of salt, so generously season with salt and pepper to taste.
Serve with tortilla chips or pita bread as a dip, use it as a topping for hamburgers, grilled chicken, or tacos, or, if you are like me, eat it by the spoonful! No matter how you enjoy this cucumber avocado salad, it will be sure to be a highlight on any summer menu.
Want More Summer Recipes?
- Chicken Bacon Ranch Skewers
- The Best Baked Beans
- Southwest Guacamole Turkey Burgers
- Grilled Asparagus Salad
- Teriyaki Chicken And Veggie Kebabs
- Caprese Pasta Salad
Cucumber Avocado Salad
Ingredients
- 3 medium avocados cubed
- ½ lemon juiced, about 3 tbsp
- 1 large seedless cucumber about 2-3 cups cubed
- 8 oz cherry tomatoes halved
- ⅓ cup red onion diced
- 6 oz crumbled feta
- ⅓ cup chopped cilantro
- salt and pepper to taste
Instructions
- Halve each avocado and remove the pit. Use a knife to score the avocado down to the skin, 3-4 times across the width and 3-4 times down the length to make ½ cubes. Use a spoon to scoop the meat out from the skin, and place the cubes in a large bowl.
- Immediately squeeze the juice of half a lemon over the top and gently toss to coat. This well help the avocados not turn brown as quickly.
- Slice the cucumber in half lengthwise, rotate 90° and slice again, making 4 long pieces. Cut the pieces into ½ inch cubes. Add to the avocado
- Also add in halved tomatoes, feta, red onions and cilantro. Season with salt and pepper to taste.
- Serve immediately with pita, tortilla chips, or plain. If desired, allow to chill for an hour and serve cold.
