Cucumber and Avocado Salad with Lime, Mint, and Feta
Cucumber and Avocado Salad with Lime, Mint, and Feta is a delicious combination, with so many of my favorite flavors in a salad that’s low-carb, gluten-free, and vegetarian.
I shared 25+ Healthy Low-Carb Mexican Food Dinners for Cinco de Mayo last week, so I refuse to feel blogger guilt that I don’t have a new Mexican food treat for you this week. But maybe I can redeem myself a bit by saying that I definitely think this Cucumber and Avocado Salad with Lime, Mint, and Feta would make a stellar side dish to serve with Mexican food. There’s lime and creamy avocado, and the pungent Feta cheese might even remind you a bit of Mexican Cotija Cheese.
And there is plenty of mint in this salad! I love cooking with fresh mint, and I bought my yearly mint plants at Trader Joe’s and they’re happily growing in my sunny kitchen window. But I really need to find a contained space at the new house where I can plant some mint outside. At the old house it grew like a weed in the center section of one of my herb bed, and I do miss having that plentiful mint to use all summer.
If you have to buy mint at the grocery store you can get away with a little less mint than this recipe calls for, but I hope you won’t skip it because the mint flavor really wakes up the flavors in this salad that I created and first posted back in 2007, yikes. And the recipe was desperately crying out for better photos, so I hope the new ones will entice some of you to try it!
- I made the salad with larger cucumbers that had seeds but you can also use those little Persian cucumbers if you don’t want to worry about the skin or the seeds.
- Cut off both ends of the cucumbers, peel some or all of the skin, slice in half lengthwise, and scrape out the seeds with a spoon.
- Then cut into half moon slices.
- Put cucumbers into a colander and sprinkle with a little salt, and let the salt draw out some of the water from the cucumber while you prep the other ingredients.
- Whisk together the fresh-squeezed lime juice and olive oil to make the dressing.
- Wash mint in cold water, spin dry in a salad spinner (affiliate link), and finely chop.
- Crumble the Feta Cheese. (Forgot to take a photo of that, but you know what crumbled Feta looks like, right?)
- Cut up the avocado and toss with the lime juice.
- If your cucumbers seem quite wet, you might want to lay a paper towel on the cutting board and spread the cucumbers out on the towel. Cover with another towel and blot dry (this will also remove excess salt.)
- Toss the drained and dried cucumbers with the avocado and the dressing. Then add the chopped mint and the Feta and gently toss to combine.
- Serve right away. This is not great after it’s been in the fridge overnight because the mint overpowers all the other flavors,
- If you won’t eat it all at once I would set aside part of each ingredient to store separately and combine them right before you eat. If possible I’d save one avocado and chop it right before eating the leftovers.
More Delicious Salads with Avocado:
Chicken and Avocado Salad with Lime and Cilantro ~ Kalyn’s Kitchen
Avocado Caprese Salad ~ FoodieCrush
Bacon, Lettuce, Tomato, and Avocado Salad ~ Kalyn’s Kitchen
Kale Salad with Avocado and Cumin-Lime Dressing ~ Rachel Cooks
Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta ~ Kalyn’s Kitchen
Avocado Tuna Spinach Salad ~ Aggie’s Kitchen
- 2 cups chopped cucumbers (see notes)
- generous pinch of salt, for drawing water out of cucumber
- 2 small ripe avocados, peeled and chopped into 1/2 inch pieces
- 1 T fresh lime juice (to toss with avocado, see notes)
- 1/2 cup finely chopped fresh mint (see notes)
- 1/2 cup crumbled Feta (more or less to taste)
- 2 T extra-virgin olive oil
- 1 T fresh lime juice
- 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. (Persian cucumbers don’t need to be peeled and you can keep the seeds in.)
- 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 (affiliate link) with very cold water, especially if it’s even the tiniest bit wilted, 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, check to see how wet they are. If they're very wet you might want to 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.
You will need 6 Persian cucumbers or 3-4 medium cucumbers. I used my fresh-frozen lime juice for this recipe. Measure the mint after chopping. If you're not a fan of mint, I'd use thinly sliced green onion to replace it.
If you'd like a version of this with fewer carbs, use just one avocado.
Recipe created by Kalyn.
Amount Per Serving: Calories: 289Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 17mgSodium: 218mgCarbohydrates: 14gFiber: 7gSugar: 3gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This would be a perfect side dish for low-carb or low-glycemic eating plans, including any phase of the South Beach Diet.
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