Cucumber Avocado Salad with Feta Cheese and Walnuts

Incredibly delicious cucumber avocado feta salad with walnuts created in under 15 minutes. Super easy to prepare, vegetarian, healthy, and packed with wonderful flavor combinations.

Ingredients

You’ll only require very few simple ingredients for this cucumber avocado recipe:

Here’s a few extra tips and information:

• English Seedless Cucumber (preferably organic): Our star of the dish. Readily available at any grocery store. You may also grab the fun-sized, mini cucumbers.

• Avocado: One large avocado or two smaller ones. I would recommend grabbing a semi-ripe avocado. However, go with whatever floats your boat. If you prefer a rather ripe or unripe avocado, feel free to go with either of those. But the riper the avocado, the more creaminess it will add to your dish. And, personally, I fancy a rather creamy version of this recipe.

• Feta Cheese: Another delightful creaminess element. Any store-bought feta cheese will do. Goat cheese or a similar cheese of the same consistency as feta will work as well.

• Fresh Parsley: Either Italian or curly parsley will work perfectly for our dish.

• Scallions/Green Onions: You may measure the amount added to your creation with your heart. Be as generous or as reserved as you wish. I used half a bundle when making the recipe. It simply depends on how pronounced you prefer the pungency to be. Opt to use chives if you’re aiming for a less pungent version of the dish. Of course, you may also use “regular” onions if you’re shooting for a more intense flavor.

• Walnuts: For time-saving purposes, grab the already chopped ones at the store. Less time spent in the kitchen. You’re welcome.

Instructions

You’ll have this avocado feta walnut salad prepared in no time at all:

Let’s begin by cutting off the ends of our cucumber. Next, slice the cucumber in half, then take each half and cut it lengthwise down the center before chopping it all into bite-sized pieces. No need to peel since you’ve grabbed organic produce. Besides, the peel provides additional crunch and is also quite tasty.

Now, cut your avocado in half lengthwise, remove the large pit, and carefully scoop out the flesh using a spoon. Chop both halves into small chunks.

Simply crumble up the feta cheese by hand. It not only enhances the visual appeal of our tasty salad but also balances its creaminess and flavor throughout the entire dish. If you prefer, you can also just chop the feta cheese into small cubes.

If you went with chopped walnuts, then no further actions are required here. If you’re using walnut halves, go ahead and chop them into smaller pieces. Crumble by hand if you’ve been using a stress ball and have lots of hand strength. 😉

Give your fresh parsley a good rinse and chop it either finely or roughly, whichever you prefer.

Cut your scallions into small pieces or rings. When working with chunky scallions, cut them in half lengthwise beforehand to ensure the individual pieces aren’t too bulky for socially acceptable chow-down visuals.

Now, toss the cucumber, avocado, feta cheese, walnuts, parsley, and scallions into a bowl.

Add the olive oil after you have squeezed your fresh lemon juice over your ingredients. Season generously with salt and black pepper. Incorporate well to make sure all your delicious goodies are fully coated, give it a little taste, and adjust seasoning if necessary.

Storage and Shelf Life

It is best to devour and enjoy the cucumber feta avocado salad freshly made or after only having “rested” for a short while.

Have you worked with avocados before? Then you are aware of their talent to turn brown in a blink of an eye. 😉 If you’re likely to store this salad for a while, you may want to add more lemon juice right from the start. By doing so, you will slow down the browning process of your avocados.

It is perfectly safe to store your salad in the fridge for up to two days.

Alternatively, you could prepare everything and add the avocado just before serving.

More healthy salad recipes

Looking for similar simple and delicious salad ideas? Try these:

canned lentil salad

chickpea cucumber feta salad

pickled beet salad with feta

cucumber tomato bean salad