Lebanese Avocado Salad

Tomatoe, cucumber, avocado salad with feta in a blue bowl

Prep Time: 15

Servings:

Calories: 125kcal

Author: Maureen Abood

This salad makes the most of the season: tomato cucumber with avocado and feta. The bit of saltiness from the feta and creaminess of avocado are the right balance!

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Ingredients

4 persian or pickling cucumbers
1 quart cherry tomatoes multi-colored
1 avocado firm-ripe
2 scallions thinly sliced
10 mint leaves cut in chiffonade or torn in small pieces
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/2 teaspoon Kosher salt
1 oz feta cheese crumbled
1/4 teaspoon ground pepper

Instructions

Cut the cucumbers in half lengthwise, then into 1/2-inch chunks. Slice all of the cherry tomatoes in half.
To cut the avocado, cut it in half lengthwise. Firmly stick the blade of a paring knife into the pit, then turn and remove the pit with the knife, pulling the pit off the knife once removed. Cut the avocado in each half-cup crosswise and lengthwise into 1/2-inch squares. Use a medium-sized spoon the remove the cut avocado flesh.
In a medium serving bowl, dress the cucumbers, tomatoes, avocado and scallions with the lemon juice, olive oil, garlic powder, salt and pepper (no need to mix the vinaigrette first; just add the ingredients directly to the salad). Toss the salad gently, top it with the mint leaves and feta, and serve immediately or chill, covered, before serving.

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