meatless monday: cucumber and avocado salad with feta and mint


I have a confession.  This delectable side is just that: a side.  I made a soba noodle dish that just didn’t turn out the way I planned, but this salad was the saving grace of the meal, so it gets to be the shining star of this blog post.

It is, however, a delicious meal in its own right and would make for a great lunch on a hot day.  It has all the right major players, including avocado.  I don’t know that I’ve met anyone who doesn’t like avocado, and if you don’t, then I’m silently judging you.

Ok, maybe not.  But if you think you don’t like it (and I’m just going to say “think” to be polite here), try this salad and let me know what you think.  Here’s hoping you’ll change your mind!

Cucumber and Avocado Salad with Feta and Mint

Serves 2

1 English cucumber

1 avocado

2 Tbsp. feta cheese, crumbled

1 lime, zest and juice

1 Tbsp. olive oil

2 Tbsp. fresh mint, chopped

1/2 tsp. Kosher salt

1/4 tsp. cracked black pepper

A word on the English cucumber: sometimes they’re called English, sometimes, seedless, sometimes hothouse.  The easy way to spot them is that they’re longer and skinnier than the regular guys and they’re usually packaged in shrinkwrap at the grocery in the produce section.

Take the cucumber and slice it into 1/4 inch rounds.  Chop the rounds into small squares (about six pieces per slice).  Split the cucumber pieces into two bowls or salad plates and set aside.

Halve the avocado and remove the pit.  While the flesh is still in the skin, use a dull knife to cut it into 1/2 inch squares.  Use a large spoon to scoop the avocado out of each side and donate one side to each salad plate.

Halve the feta between the two bowls.  In another small bowl, add the olive oil, lime juice and zest, mint, salt, and pepper and stir to combine.  Drizzle the dressing over each of the salad plates evenly.  Enjoy!


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