Cucumber Avocado Salad
This refreshing Cucumber Avocado Salad is a fantastic combination with lime, mint, and Feta adding so much great flavor! And this is a low-carb vegetarian salad that’s perfect for summer.
I shared Low-Carb and Keto Mexican Food Dinners last week for Cinco de Mayo, 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 Avocado Salad 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, or you could make the salad with Cotija if you’d like!
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. 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. And the recipe was desperately crying out for better photos, so I hope the new ones will entice some of you to try it!
What ingredients do you need for this recipe?
- chopped cucumbers
- pinch of salt, for drawing water out of cucumber
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- finely chopped fresh mint (see notes)
- crumbled Feta
- olive oil
What kind of cucumbers did I use?
You can see in the photos that I made the salad with large garden cucumbers, which of course taste great with the ingredients in the salad. But if you don’t have a garden I’d use little Persian cucumbers so you don’t have to worry about the skin or the seeds.
What kind of Feta do I prefer?
I’m a huge fan of Feta cheese! But I don’t buy the pre-crumbled Feta, which doesn’t stay good in the fridge nearly as long. And I have a strong preference for sheep’s milk Feta, which is a bit milder. My current preferred Feta is this Kirkland Organic Feta from Greece; check it out if you shop at Costco.
Want more recipes using Feta Cheese?
I love salads with Feta Cheese, and my blog has so many of them that I picked My Top Ten Salads with Feta Cheese! If you want even more salad options, there’s also a bigger collection with more than 20 Low-Carb and Keto Salads with Feta Cheese. For other recipe ideas that aren’t salads, check out my collection of Low-Carb and Keto Recipes with Feta Cheese.
Tips for making the salad:
- Cut off both ends of 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. (If you’re using small mini cucumbers, just cut into 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.
- 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.
- Cut up avocado and toss with the lime juice.
- If your cucumbers seem 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. 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 original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2007! It was updated with better photos in 2017 and updated again with more information in 2021.