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Cucumber and Avocado Salad with Lime, Mint, and Feta

This Cucumber and Avocado Salad with Lime, Mint, and Feta is a delicious combination! And this tasty salad with so many of my favorite flavors is low-carb, Keto, low-glycemic, gluten-free, vegetarian, and South Beach Diet phase one. Use the Diet-Type Index to find more recipes like this one.

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Cucumber and Avocado Salad with Lime, Mint, and Feta [found on KalynsKitchen.com]

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!

Cucumber and Avocado Salad with Lime, Mint, and Feta [found on KalynsKitchen.com]

I originally made the salad with larger cucumbers that had seeds (read about it in the recipe below if you have that type) but now I’d use these little Persian cucumbers so I don’t have to worry about the skin or the seeds. Cut off both ends of the cucumbers, slice in half lengthwise, and 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.

Cucumber and Avocado Salad with Lime, Mint, and Feta [found on KalynsKitchen.com]

Whisk together the fresh-squeezed lime juice and olive oil to make the dressing. Wash mint in cold water, spin dry, and finely chop. Crumble the Feta Cheese. Cut up the avocado and toss with the lime juice.

Cucumber and Avocado Salad with Lime, Mint, and Feta [found on KalynsKitchen.com]

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.

Cucumber and Avocado Salad with Lime, Mint, and Feta [found on KalynsKitchen.com]

Serve right away. This is not great after it’s been in the fridge overnight because the mint overpowers all the other flavors, so 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 Delious 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

Cucumber and Avocado Salad Recipe with Lime, Mint, and Feta

This Cucumber and Avocado Salad with Lime, Mint, and Feta is a delicious combination!

Ingredients:

Ingredients:

  • 2 cups chopped cucumbers (6 Persian cucumbers or 3-4 medium 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 (to toss with avocado, see notes)
  • 1/2 cup finely chopped fresh mint (measure after chopping)
  • 1/2 cup crumbled Feta (more or less to taste)

Dressing Ingredients:

  • 2 T extra-virgin olive oil
  • 1 T fresh lime juice

Directions:

  1. 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.)
  2. Cut cucumber into 1/2 inch slices and put in colander.
  3. Sprinkle with generous pinch of salt and let sit for 20-30 minutes.
  4. While cucumber is draining, whisk together olive oil and lime juice to make dressing.
  5. Wash mint in a salad spinner (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.
  6. Crumble the Feta and measure out desired amount.
  7. Peel the avocado and chop into 1/2 inch pieces.  Put avocado into large salad bowl and toss with 1 tablespoon of lime juice.
  8. 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.
  9. Add drained cucumbers and dressing to avocado and stir to combine.
  10. Then gently stir the crumbled feta and mint into the salad.
  11. Serve immediately.

Notes:

I used my fresh-frozen lime juice for this recipe.

Recipe created by Kalyn.

All images and text ©

Cucumber and Avocado Salad with Lime, Mint, and Feta [found on KalynsKitchen.com]

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.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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.

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Low-Carb Cucumber and Avocado Salad with Lime, Mint, and Feta found on KalynsKitchen.com

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59 comments on “Cucumber and Avocado Salad with Lime, Mint, and Feta”

  1. This is my kind of salad! Can't wait to try it!

  2. I love those little cucumbers from Trader Joe's. I eat them like candy!

  3. This is my kind of salad. Looks like Summer is here. Can't wait to make it tomorrow and will substitute goat cheese. Thanks, Kalyn.

  4. Yummy, loved and with Greek grilled chicken 🙂

  5. Made this twice and LOVED it every time. It's one of those dishes I sometimes just seem to crave as a meal on its own and even better is that my left overs don't brown because of the avocado!

    Haven't tried the mint but think it would be a great addition.

    I did make this the first time as a side for a salmon marinaded in pesto and baked with tempura and man was it great! Made it again to eat alone and still it's fully satisfying.

  6. Kacey, sounds good. I love hearing how other people improvise with the recipes.

    Lisa, so glad to hear it was a hit with the family.

  7. As an extra from my last post. I substituted the mint fir parsley as that's all I had. I had it in the fridge for 2 hrs before serving and it didn't discolour at all. ?

  8. Just made this today for a family BBQ and it went down a storm, will definitely be making it again. It was so tasty, thanks for the great recipe x

  9. I was truly inspired with this recipe and decided to make my own twist on it. I created a chickpea, avocado, and cucumber salad filled with cherry tomatoes and feta cheese. Instead of combining the mint directly into the salad, I minced it into my dressing and allowed it to chill for a couple of hours to bring out the flavours 🙂 Thanks for the recipe!

  10. So glad you enjoyed it! And I know what you mean about mint getting overpowering.

  11. Oh this salad is fantastic! It doesn't keep, though – gets too watery from the cukes. I would definitely say MINCING the mint is the way to go. I didn't mince, just chopped, and it was a bit overwhelmingly minty. But still terrific! Thanks.

  12. Thanks Kiran, love this combination!

  13. So summery!! You'd think bland cucumbers are just blah but this recipe definitely kicks it up a notch!!

  14. Wanda, hope you enjoy!

  15. Looks so good, my mouth is watering…going to mix it up right now…thanks, Kalyn.

  16. Hannah, hope you try it; I love this salad.

  17. Yum, this looks so fresh and delicious! I need to make it! 🙂

  18. Jeanette, it's a great summer here. Hope you enjoy!

    Thanks Hari!

  19. This salad has everything I love – been eating lots of cucumbers already this summer, so looking forward to trying your recipe Kalyn. Hope you're enjoying the summer.

  20. Oh, yum! It's so hard to go wrong with avocados, isn't it?

  21. Thanks Kathy. I'm so happy that I'm finally getting some mint in my own garden!

  22. Kalyn, This salad is fabulous! My husband and I both give it a "10".It was a great use of the mint coming up in the garden. Yummy!
    Thank you! – Kathy B. in PA.

  23. DearTigers, I am intrigued by how you've adapted the salad. I love wheatberries too, so it sounds really good to me!

  24. I made this today as part of a fathers day dinner. It's always a challenge cooking for my family because my sister and I are vegetarian and my parents aren't, so we need a meat entree and a vegetarian dish that can serve as either a side or an entree.

    This was excellent. I added wheat berries, which give it a wider spectrum of texture (and I also just love wheat berries) and, more importantly, protein. It also almost doubled the amount of salad, so we have leftovers, and I'm so glad.

    (Side note–also put mustard in the dressing to bind the oil and lime juice together.)

  25. Since I'm getting mixed reports about the avocado discoloring if this salad is kept for a while, I think I'd recommend tossing it with a little extra lime juice if you know you're not going to be able to eat the salad right away. I'd use enough that the avocado is pretty well coated with lime juice.

    Thanks everyone for reporting back!

  26. Leftover update: by lunchtime, the avocado had started to discolor and the whole salad looked a little soggy. Still tasted delicious tho!

  27. this sounds like a tasty side! No wonder there weren't any leftovers!

  28. Kelly, so glad you enjoyed it. Thanks for letting me know it stayed good for you.

  29. I made this last night and enjoyed it very much- light and fresh and summery!

    Since it was just my husband and myself, we did have leftovers- I just checked the fridge this morning, and my avocado is still green and pretty. I only had one avocado, and I tossed it with 2 T of lime juice before making the salad as per directions. The avocado was firm, but not hard- maybe that makes a difference..?

  30. 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.

  31. 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?

  32. 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!

  33. 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.

  34. 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!

  35. I would be happy to eat this all summer long! What a fresh and easy salad, full of so many great flavors and textures.

  36. 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!

  37. I'm so glad you brought this recipe back up. It looks scrumptious!

  38. 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!

  39. 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.

  40. 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 🙁

  41. 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!

  42. I just found your blog. It’s one I’ll be reading again and again.
    Kristen
    kristenshealthylife.blogspot.com

  43. 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!

  44. Yum…what a great combo!

  45. 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.

  46. 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.

  47. 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.

    Fabulous!
    Cheers,
    Wanda

  48. 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!

  49. This sounds like one of those stunning recipes that is going to be on the table every summer!

    🙂

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