Cucumber Avocado Salad with Feta and Fresh Mint

///Cucumber Avocado Salad with Feta and Fresh Mint

Cucumber Avocado Salad with Feta and Fresh Mint

To me, summer is all about simplicity. Simple, cool clothes. Effortless entertaining. And most important, fuss-free, refreshing meals.

One of my favorite summer produce staples is the easy going cucumber. You never find this fruit {yes, it is technically a fruit!} in a complicated dish. Cucumbers are light, refreshing and have a delicate flavor, perfect for pairing with bolder ingredients {think spring rolls filled with cucumbers and veggies with a tangy peanut sauce or a cucumber noodle salad with apple cider vinegar and fresh dill- yum!}.


Cucumbers contain many antioxidants, including vitamin C, manganese and beta-carotene. Antioxidants scour the body for free radicals which can cause oxidative stress to our internal environment leading to disease. Being that I live in sunny Southern California where the air contains more particles from tire breakdown than anything else, I need all the antioxidants I can get!

Cucumbers also contain cucurbitacins {try say that five times fast!}, part of the phytonutrient family know as triterpenes. These cucurbitacins are being researched for their ability to block the development and survival of cancer cells. The cucumber also packs an anti-inflammatory punch by inhibiting the activity of some pro-inflammatory enzymes.

Sounds pretty good time me. I’m in.

So, here is a beautiful, simple and delicious recipe for you! Salud!


Cucumber Avocado Salad + Feta and Fresh Mint
  1. 1 large cucumber
  2. 1 avocado
  3. 6-8 fresh mint leaves, roughly chopped (plus a few extra leaves for garnish)
  4. ¼ purple onion, thinly sliced
  5. ¼ cup Kalamata olives, halved
  6. 2-3 oz feta cheese, cut into ¼ inch cubes
  7. 2 tablespoons fresh lime juice, divided
  8. 1 tablespoon olive oil
  9. Sea salt and cracked pepper, to taste
  10. Fresh mint, to garnish
  1. Halve the cucumber, deseed with a teaspoon, and then cut each half in half. Cut cucumbers into ½ inch pieces and toss into a colander. Generously sprinkle sea salt and allow to sit for 20-30 minutes to allow the excess water to drain. Rinse cucumbers and pat dry with a paper towel.
  2. While cucumbers are draining, halve the avocado and diced into ½ inch cubes. Place avocado in a medium sized salad bowl and drizzle with a tablespoon of lime juice.
  3. Rinse the mint leaves, roughly chop and toss into the salad bowl. Add the halved onions, olives, and feta cheese.
  4. In a small bowl, add olive oil, a tablespoon of lime juice, a pinch of sea salt and cracked pepper and whisk. Pour over avocado mix and gently toss.
  5. Add the cucumber to the salad bowl, toss and place in the refrigerator for 15-minutes to allow the flavors to blend.
  1. Serve with your favorite sausage, grilled chicken or steak or enjoy alone!
Adapted from Food 52
Adapted from Food 52
Alo Wellness
By | 2018-07-13T18:09:03+00:00 July 24th, 2014|Blog, Eat Real Food|0 Comments

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