Name: 10-Minute Cucumber Avocado Salad with Dill & Feta Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 large avocados, diced into ¼-inch pieces; 6 mini cucumbers, diced on a bias into ¼-inch pieces (approx. 2 cups); ¼ cup loosely packed fresh dill, finely chopped; 2 ounces feta cheese, finely crumbled; 2 lemons, juiced (approx. ¼ cup); 2 tablespoons extra virgin olive oil; Kosher salt & ground black pepper, to season

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Introduction

This 10-Minute Cucumber Avocado Salad with Dill & Feta is a refreshing and creamy dish perfect for hot days or a quick side. It combines crisp cucumbers, buttery avocado, and tangy feta with bright lemon and fragrant dill for a light, flavorful salad that everyone will love.

A white bowl filled with a fresh salad made of bright green avocado chunks, thinly sliced cucumber, and small pieces of fresh green herbs, likely dill or parsley. The salad is topped with white, crumbly cheese scattered evenly across the surface. Two forks are placed inside the bowl, one held by a woman's hand on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large avocados, diced into ¼-inch pieces
6 mini cucumbers, diced on a bias into ¼-inch pieces (approx. 2 cups)
¼ cup loosely packed fresh dill, finely chopped
2 ounces feta cheese, finely crumbled
2 lemons, juiced (approx. ¼ cup)
2 tablespoons extra virgin olive oil
Kosher salt & ground black pepper, to season

Instructions

Step 1: In a large bowl, combine the diced cucumbers, chopped dill, crumbled feta cheese, lemon juice, and olive oil. Season with about ½ teaspoon kosher salt and ground black pepper, adjusting to taste.
Step 2: Gently fold in the diced avocado, taking care not to mash it. Stir just until everything is combined evenly. Taste and add more salt and pepper if needed.
Step 3: Serve the salad immediately, garnished with extra dill and a little lemon zest if desired. This salad pairs well with grilled chicken or as a fresh addition to any meal.

Tips & Variations

Use Persian cucumbers instead of mini cucumbers for a slightly different crunch and flavor.
For added texture, sprinkle toasted pine nuts or walnuts on top before serving.
If you prefer a creamier dressing, whisk in a teaspoon of Greek yogurt or a drizzle of honey to balance the acidity.
To keep avocado from browning if prepping ahead, toss it with a little extra lemon juice before folding into the salad.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Because avocado browns quickly, the salad is best eaten fresh. When reheating is not needed, simply stir gently before serving again to redistribute flavors.

How to Serve

A close-up view of a fresh salad showing three main layers: thick cucumber slices with dark green skin and light green inside, small pieces of creamy white feta cheese scattered on top, and bright green dill sprigs mixed throughout. The cucumbers have a slightly shiny texture with a hint of seasoning, and the feta cheese is crumbly and evenly spread. Two metal forks are placed on the right side, partially inserted into the salad. The dish is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

It’s best to prepare this salad just before serving to keep the avocado fresh and avoid browning. If needed, you can mix all ingredients except the avocado ahead of time, then add avocado right before serving.

What can I substitute for feta cheese?

If you don’t have feta or prefer a different flavor, try goat cheese for a similar tangy creaminess, or omit cheese altogether for a vegan version.