Cucumber Salad with Avocado and Feta
This refreshing Cucumber Salad with Avocado and Feta is a fantastic combination with lime and mint adding so much great flavor! And this is a low-carb vegetarian salad that’s perfect for summer.
PIN Cucumber Salad with Avocado to try it later!
I shared Low-Carb and Keto Mexican Food Dinners last week for Cinco de Mayo, and if you’re still celebrating I think this Cucumber Salad with Avocado 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, or you could make the salad with Cotija if you’d like!
And there is plenty of mint in this tasty 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. And this 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 Cucumber Salad with Avocado 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 made a collection with more than 20 Low-Carb and Keto Salads with Feta Cheese. For other recipe ideas with Feta, check out my collection of Low-Carb Feta Cheese Recipes.
Tips for making Cucumber Salad with Avocado and Feta:
- 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.
Make it a Low-Carb Meal:
This Delicious Cucumber Salad with Avocado and Feta would be great to serve with Rosemary Mustard Grilled Chicken, Chicken Cutlets with Mustard Sauce, Grilled Salmon Burgers with Caper Mayonnaise, or Baked Parmesan Crusted Chicken.
More Delicious Salads with Avocado:
Chicken and Avocado Salad with Lime and Cilantro
Bacon, Lettuce, Tomato, and Avocado Salad
Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta
Cucumber Salad with Avocado and Feta
This Cucumber Salad with Avocado and Feta is bursting with flavor from lime, mint, and Feta, and this is such a delicious combination!
- 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 Cucumber Salad with Avocado and Feta would be a perfect side dish for low-carb or low-glycemic eating plans, including Keto. The salad would also work for any phase of the original South Beach Diet, although South Beach might prefer a bit less cheese.
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. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube 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 2022.
59 Comments on “Cucumber Salad with Avocado and Feta”
Milkman, a lot of those other options sound good. Maybe tossing the avocado with more lime juice before making the salad might be another option.
This was a very delicious salad… however, be sure to serve it immediately. The avocado turns brown even with the lime vinaigrette, and that was a turn-off for me. Next time I make this, I'll replace the avocado with something else… tomatoes perhaps? Fresh snap peas? Red onions?
i love this simple and delicious salad and specially the avocado-cucumber combo!
Your blog banners are always so clever, artfully done and reflect the seasons – love the new with the herbs!
Wow, I will definitely try this! I'm in my 7th day today (Phase 1). I already tried some of the recipe, sometime I made a twist specially when some of the ingredients are not available.
Susan, those burpless cucumbers are the best. Nothing like cucumbers from the garden!
Jan, thanks. It's one of my favorites for sure!
Amanda, my brother Dave hates avocados too, and I just don't get it! Love to hear if it stays good if you do refrigerate some.
Dara, I could eat this every day too, especially if I had cucumbers from my garden!
I would be happy to eat this all summer long! What a fresh and easy salad, full of so many great flavors and textures.
Sounds fabulous Kalyn. I love avocado, but my husband doesn't share that affection. Maybe I'll make half a batch and let you know how it keeps in the fridge!
I'm so glad you brought this recipe back up. It looks scrumptious!
I can't wait to try this this summer!!! I just planted 12 burpless cucumbers in my garden today, so looking forward to this recipe in about a month and a half 😀
Congrats on the article!
I’m so happy everyone can see the potential here, even though when I look at the photo I still kind of wince a bit. (More incentive to make this again soon and change the photo,and I do have the loveliest garden cucumbers right now!)
Jeanne, it is nice to know that there is someone else who feels the very same way! And I guess we are all learning and growing in the experience with these only-average photos.
Oooh, what a great combination of flavours! I am definitely making a note of this one for future reference. Right after I slow-roast some tomatoes 😛
I also look back at my early photos and cringe. But then we forget that the whole food blogging scene was very different back then and photos were more of and Amateur Gourmet-style documenting of the cooking, step by step, rather than the pieces of food art they have become today.
And I also hate it when I cook a delicious dish that looks like cr…. well, you know what I mean! The risotto I made for this week’s WHB is a case in point. Tasted like a million bucks but looked very very average 🙁
hmmm never thought of a cucumber and avocado in the same bowl.. but what a neat idea…making the avocado a bit healthier tho i know it’s all good fats 🙂 thanks!
I just found your blog. It’s one I’ll be reading again and again.
I love every food in that salad, would never have come up with this combo and instantly can see it would be excellent all together!
And even though the camera is digital and I think I got a good shot, we eat it all gone and then when I get it on the screen . . . oops!
Yum…what a great combo!
Dianne, it was so good, I’m a little mad at myself that I haven’t made it again. But I will do it eventually!
Maria, thanks. Glad your tomatoes turned out well too.
Wanda, thanks. It was fun; I wasn’t sure when the article was going to run.
Lydia, I do agree, but still I love it when the picture makes the dish look as good as it tastes.
Congrats on the article!
As for photographing for blogs, it is (as I am learning) a learning process. We learn from other bloggers, what works and what doesn’t. To me it’s most important that, if your post includes a recipe, the recipe should work. The photo is secondary.
Way to go, Kalyn!
You and your blog are given some good space in the Living section of the SL Tribune today! Laptop to Stovetop.
Nice! Interesting that you are getting recognition and you don’t even seem to go after it. Can I be your marketing agent?………..lol
No wonder they find you. You DO produce an exquisite blog that is like candy to the eye……..I like looking at the photos so much, I hardly want to print just the recipe without the colorful photos. Not to mention your dialog. It feels like I am sitting in your kitchen, chatting with you.
Great article in the Trib!! I am glad they interviewed a SLC Star:)
I tried your slow roasted tomoatoes over the weekend! They turned out great. I put a bunch in the freezer for soups this fall! Thanks for the recipe and tomatoes! You are great!
This sounds like one of those stunning recipes that is going to be on the table every summer!