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Kalyn's Kitchen

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. 

PIN Cucumber and Avocado Salad to try it later!

Cucumber and Avocado Salad with Lime, Mint, and Feta top photo of salad in bowl with text overlay

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 process shots collage

  1. 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.
  2. 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.
  3. Then cut into half moon slices.
  4. 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.
  5. Whisk together the fresh-squeezed lime juice and olive oil to make the dressing.
  6. Wash mint in cold water, spin dry in a salad spinner (affiliate link), and finely chop.
  7. Crumble the Feta Cheese. (Forgot to take a photo of that, but you know what crumbled Feta looks like, right?)
  8. Cut up the avocado and toss with the lime juice.
  9. 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.)
  10. 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.
  11. Serve right away. This is not great after it’s been in the fridge overnight because the mint overpowers all the other flavors,
  12. 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.

Cucumber and Avocado Salad with Lime, Mint, and Feta close-up photo of finished salad in bowl

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

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

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

Yield 4 servings
Prep Time 35 minutes
Total Time 35 minutes

This Cucumber and Avocado Salad with Lime, Mint, and Feta is 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)

Dressing Ingredients:

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


  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 (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.
  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, 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.
  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.


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.

Nutrition Information:



Serving Size:


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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Cucumber and Avocado Salad with Lime, Mint, and Feta square thumbnail image of finished salad in bowl

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 Salad Recipes to 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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    59 Comments on “Cucumber and Avocado Salad with Lime, Mint, and Feta”

  1. 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.

  2. Thanks Kiran, love this combination!

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

  4. Wanda, hope you enjoy!

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

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

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

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

    Thanks Hari!

  9. 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.

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

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

  12. 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.

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

  14. 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.)

  15. 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!

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

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

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

  19. 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..?