This refreshing Crushed Cucumber and Avocado Salad is a vibrant mix of cool, crisp cucumbers, creamy avocado, salty feta, and crunchy Marcona almonds. Tossed with a bright, tangy vinaigrette and fresh herbs, it’s an easy, flavorful side dish that’s perfect for sharing.

Meet the Chef Behind This Crushed Cucumber and Avocado Salad

Nikki Botwin grew up obsessed with food, in a family of home cooks, influenced by both her parents and grandparents. Her mother’s side is blessed with cooks who excelled in the Julia Child school of French classics. Her dad’s family is Italian and prepared pastas and other dishes based on ingredients in their substantial garden. In her formative years she worked at Santa Fe’s Café San Estevan and in San Francisco for Corey Lee, who was already acknowledged with both Michelin and James Beard Foundation recognition.

All of this prepared her for a career as a social media influencer at SantaFeTasteClub and work with Samantha Renee Ruble’s GoFrenchYourself accounts. She and Dr. Jonathan Botwin married last year, and together they continue to travel the world for culinary experiences. They enjoy cooking all kinds of cuisine at home, too, including this fresh summery salad.

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Crushed Cucumber and Avocado Salad

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• Author: Nikki Botwin
• Yield: Serves 8

Print Recipe

Description

A refreshing way to enjoy cool, crisp cucumbers, avocado, feta, and Marcona almonds.

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Ingredients

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For the vinaigrette: 

• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 tsp honey
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• Crushed red chile flakes

For the salad:

• 4 medium Persian cucumbers, preferably, or other cucumbers (unpeeled)
• 1 ripe avocado
• ¼ cup crumbled feta cheese
• ¼ cup chopped Marcona almonds
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh chives
• Additional fresh dill or chives, or both, for garnish

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Instructions

1. For the vinaigrette, whisk together the ingredients in a medium bowl.
2. Slice each cucumber in half lengthwise. Using the flat side of a chef’s knife, and your hand, smash each half, bruising it enough to release its juices. Chop the cucumber halves into 1-inch sections and transfer to a medium bowl.
3. Peel the avocado, dice it, and add to the cucumbers.
4. Add the rest of the ingredients to the salad and toss. Just before serving, pour the vinaigrette over the salad and toss again. Scatter additional dill or chives or both over the salad and serve.

Recipe by Nikki Botwin
Story by Cheryl Alters Jamison
Photography by Tira Howard

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