Crunchy Creamy Cucumber Avocado Salad

By • April 4, 2013 • 12 Comments

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Author Notes: This salad is amazingly smooth and refreshing. You will feel clean after so much green, yet satisfied. The feta and avocado impart a velvety, almost buttery, texture. But, just before your palate gets too comfortable, the crunch of the cucumber reminds you that this salad has some character and won't give up without a fight! Finally, the sour lime and the crisp mint cut through it and provide unity.
It's like an explosion of textures and flavors in the mouth, working a little like a cocktail, with flavors layered on top of one another. This is what I call summertime comfort food.
Bee @ deuxdilettantes

Serves 4 (side)

  • 2 large cucumbers
  • Salt
  • 2 ripe avocados
  • 1/2 cup chopped mint
  • Juice and zest of 1/2 lime
  • 4 ounces feta cheese, diced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • Pepper to taste (or lemon pepper)
  1. Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon. Cut cucumbers into 1/2-inch pieces and put in a colander. Generously sprinkle with salt and let sit in the sink for 30 minutes to drain. This will prevent your salad from getting watery. Quickly rinse and blot dry with paper towel.
  2. While cucumbers are draining, dice the avocados into 1/2-inch pieces and put into a salad bowl. Drizzle with lime juice and toss gently.
  3. Wash and coarsely chop the mint. Chop the lime zest.
  4. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice and lime zest to make dressing.
  5. Add drained cucumbers, mint, feta cheese and dressing to the avocados and gently combine. Add pepper (or lemon pepper) to taste. Cover and let stand in refrigerator for about 30 minutes to allow the flavors to blend.
  6. If you feel like impressing your guests (or just having a fancy meal), try to make domes using a ring mold. Fill the ring mold with the salad, and then remove the mold. It's a great way to structure your food and enhance the presentation of your plate!
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Comments (12) Questions (0)


5 months ago Julie

I eat Kirby or Persian cucumbers. I do this because once cut regular cucumbers get infirm. The Smaller cucumbers retain there integrity. So for this recipe I skip the removal of seeds, draining of the cucumbers and go directly to slicing.

I love mint, always have on hand. Use it for water. Added a little extra. Recipe was wonderful.


6 months ago robin lewis

I am not a fan of mint myself, dancerslikefood! But I was so pleasantly surprised: the flavors all went so well together, i.e. the mint wasn't distracting at all (it just added a little 'something').


6 months ago dancerslikefood

I am not a fan of mint - any thoughts on using dill instead?


7 months ago I_Fortuna

I use a Japanese pickle press (inexpensive) in order to draw the excess water out of the cucumbers. This also makes for crispier, crunchier cucumbers. The cucumbers prepared this way also last longer in the fridge.
The cucumber slices (seeded as instructed) are generously salted and put under pressure by screwing down the device in the pickle press, letting it sit at least half an hour , rinsing the slices and continuing as stated in the recipe.
I top mine with a tahini or hummus dressing, blanched onions marinated in beet juice, and add chopped tomatoes. I like the needed color the tomatoes and onions offer.


9 months ago robin lewis



over 1 year ago hookmountaingrowers

This was OK, decent but probably won't repeat. Got quite liquidy the next day so would recommend eating right away.


almost 2 years ago food52fan

Hi Adam, When I made the salad it lasted about 3 days. The avocado stayed nice and green due to the lime bath! The avocados I used were pretty ripe, too. I stored the leftover salad in a tightly sealed container so maybe that helped everything stay fresh, I can't wait to make it again!


almost 2 years ago Adam Hazlett

how long will the salad last in the fridge? I'm thinking the av0cado gives it a very short life.


almost 2 years ago food52fan

Just made this refreshing salad to accompany the sweet potato Chana masala recipe here on Food52! What a nice combo, as the mildly spicy masala was offset by the coolness of the salad. I used a microplane grater for the lime zest. We toasted some naan and added a little of the extra mint to iced tea. Wonderful meal that will be a new staple in my kitchen! I doubled the recipe so leftovers are on the menu for tomorrow. Thank you, Food52!


almost 2 years ago Stacey Snacks

Just made this salad, very nice and refreshing.


almost 2 years ago bgavin

How do you chop lime zest? Isn't zest harvested by means of a grater or micro plane?


almost 2 years ago EmilyC

This is my new favorite salad -- thanks so much for the recipe. I skipped the steps of salting the cucumber and letting the salad stand for 30 minutes; it didn't suffer a bit (though those steps would make it even better, I'm sure). It went from kitchen to table in about 5 minutes. Love havings gems like this for the weeknight rotation!