The first time I tried this salad, it was 90 degrees outside. My neighbor brought it over, crisp and cool. The cucumbers snapped, the avocado melted, and the dill smelled like summer. Ever wondered how a few fresh ingredients can beat the heat so perfectly? Now I make it weekly. It’s my go-to when the sun won’t quit. Share your favorite hot-weather dish below!
My Salad Slip-Up
I once added the avocado too early. It turned mushy before guests arrived. Lesson learned: timing matters. Home cooking teaches patience, like waiting to toss in the creamy slices last. Now I prep everything ahead but assemble last-minute. The crunch stays, the flavors pop. What’s your biggest kitchen oops?
Why It Works
– The lemon juice brightens the rich avocado.
– Feta adds salty bites against the cool cukes.
Which flavor combo surprises you most? Try it with mint instead of dill for a twist.
A Salad with Roots
This dish nods to Mediterranean flavors—think Greek salads with feta, Persian cukes. *Did you know avocados weren’t common there until lately?* Now they’re a creamy upgrade. Simple, fresh, no cooking needed. Would you try adding olives? Comment your tweaks!
Refreshing Cucumber Avocado Summer Salad
Ingredients:
Ingredient
Amount
Notes
Persian cucumbers
1 pound (4 cups or 6 mini cucumbers)
Sliced
Avocados
2 large
Pitted, peeled, and sliced
Red onion
1/4 cup
Chopped
Lemon juice
3 Tablespoons
Olive oil
2 Tablespoons
Sea salt
1 teaspoon
Pepper
1/8 teaspoon
Feta cheese
1/4 cup
Fresh dill
3 Tablespoons
Chopped
How to Make Refreshing Cucumber Avocado Summer Salad
Step 1
Slice 1 pound of Persian cucumbers into thin rounds. Chop 1/4 cup red onion finely. Place both in a medium serving dish. Keep the cucumbers crisp by chilling them first.
Step 2
Whisk 3 Tablespoons lemon juice, 2 Tablespoons olive oil, 1 teaspoon salt, and 1/8 teaspoon pepper. Pour the dressing over the cucumbers and onions. Toss gently to coat. (Hard-learned tip: Add dressing just before serving to avoid soggy veggies.)
Step 3
Dice 2 avocados and add them to the salad. Sprinkle 1/4 cup feta cheese and 3 Tablespoons fresh dill on top. Toss lightly to mix. Serve immediately for the best texture.
What’s the best way to keep avocados from browning? Share below!Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings
Category: Salad, Lunch
3 Fun Twists on This Salad
Spicy kick: Add a pinch of red pepper flakes or diced jalapeños.
Protein boost: Toss in grilled chicken or chickpeas for extra heft.
Summer sweet: Mix in diced watermelon or mango for a fruity twist.
Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve this salad with grilled fish or crusty bread. Top with extra dill or toasted nuts for crunch. Pair with iced green tea or a crisp white wine.
Which would you choose tonight? Let me know!Refreshing Cucumber Avocado Summer Salad
Keep It Fresh
This salad shines when served right away. But leftovers keep in the fridge for a day. The avocados may brown, but a squeeze of lemon helps. Skip freezing—it turns the veggies mushy. *Fun fact: Persian cukes stay crunchier than regular ones.* Want to prep ahead? Store dressing and chopped veggies separately. Mix just before eating.
Why this matters: Freshness equals flavor here. Batch-cooking? Double the dressing for next time. Ever tried adding mint instead of dill? Tell me your twist below!
Salad too watery? Salt cucumbers first, then pat dry. Onion too sharp? Soak slices in cold water for 5 minutes. Avocados turning brown? Toss them in lemon juice right after cutting. These small steps make a big difference. My neighbor swears by adding a pinch of sugar to balance flavors.
Why this matters: Little tweaks save time and waste. Got a kitchen hack for creamy dressings? Share it with us!
Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! All ingredients are naturally gluten-free. Just check your feta label.
Q: How early can I assemble this?
A: Add avocados and dressing at the last minute. Prep the rest 2 hours ahead.
Q: No feta? What can I swap?
A: Try goat cheese or skip it. Toasted nuts add crunch too.
Q: Can I serve this as a main?
A: Yes! Add grilled chicken or chickpeas for protein.
Q: How do I double this for a crowd?
A: Use equal parts dressing to veggies. Taste and adjust salt.
Your Turn
This salad is my go-to for lazy summer lunches. It’s cool, creamy, and oh-so-easy. Tag @SavoryDiscovery on Pinterest if you try it! Did you tweak the recipe? I’d love to hear. Happy cooking! —Elowen Thorn
Refreshing Cucumber Avocado Summer Salad
