Cucumber Avocado Salad
Nothing screams summer like fresh produce in the form of a delicious salad. This Cucumber Avocado Salad is crunchy, creamy, salty and satisfying
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.