Description
A refreshing way to enjoy cool, crisp cucumbers, avocado, feta, and Marcona almonds.
Ingredients
Scale
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
Instructions
- For the vinaigrette, whisk together the ingredients in a medium bowl.
- 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.
- Peel the avocado, dice it, and add to the cucumbers.
- 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.