Lebanese Avocado Salad
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!
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Cut the cucumbers in half lengthwise, then into 1/2-inch chunks. Slice all of the cherry tomatoes in half.
- 2
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.
- 3
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.