Cucumber and Avocado Salad with Lime, Mint, and Feta

Ingredients

• 2 cups chopped cucumbers
• Generous pinch of salt, for drawing water out of cucumber
• 2 ripe avocados, peeled and chopped into 1/2 inch pieces
• 1 T fresh lime juice
• 1/2 cup finely chopped fresh mint, measure after chopping
• 1/2 cup crumbled Feta
• 2 T extra-virgin olive oil
• 1 T fresh lime juice

Directions

1. If you’re working with cucumbers other than small Persian ones, peel them first, slice them lengthwise, and scoop away the seeds with a sharp spoon. Persian cucumbers can stay unpeeled, seeds and all. Cut the cucumber into 1/2 inch slices, transfer it to a colander, shower it with a generous pinch of salt, and leave it to drain for 20-30 minutes.
2. As the cucumber rests, whisk the olive oil with the lime juice until you have the dressing ready to go.
3. Rinse the mint in a salad spinner using very cold water, particularly if it looks at all wilted, then spin it dry. Chop the mint finely with a chef’s knife.
4. Break up the Feta and measure the amount you want for the salad.
5. Peel the avocado, cut it into 1/2 inch pieces, and place it in a large salad bowl. Add 1 tablespoon of lime juice and toss gently to coat.
6. Once the cucumbers have drained for 20-30 minutes, place a paper towel on the counter and spread the cucumber slices over it. Pat them with additional paper towels so you lift away the moisture and excess salt.
7. Add the dried cucumber and the dressing to the avocado, then stir carefully to combine.
8. Fold in the crumbled feta and chopped mint with a light hand.
9. Serve right away.