Cucumber and Avocado Salad with Lime, Mint, and Feta
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
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
1/2 cup crumbled Feta
2 T extra-virgin olive oil
1 T fresh lime juice
Directions
If you aren’t using small Persian cucumbers I would peel the cucumbers, cut in half lengthwise, and scrape out seeds with a sharp spoon. Cut cucumber into 1/2 inch slices and put in colander. Sprinkle with generous pinch of salt and let sit for 20-30 minutes. While cucumber is draining, whisk together olive oil and lime juice to make dressing. Wash mint in a salad spinner and spin dry. Finely chop the mint with a chef’s knife. Crumble the Feta and measure out desired amount. Peel the avocado and chop into 1/2 inch pieces. Put avocado into large salad bowl and toss with 1 tablespoon of lime juice. After cucumbers have released water for 20-30 minutes, lay a paper towel on the counter, spread cucumbers out on the towel, and use more paper towels to blot the cucumbers to remove the water and salt. Add drained cucumbers and dressing to avocado and stir to combine. Then gently stir the crumbled feta and mint into the salad. Serve immediately.