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Gurken-Avocado-Salat mit Feta
A simple yet brilliant cucumber salad featuring creamy avocado, tangy feta cheese, and crunchy walnuts. This fresh and flavorful salad makes an excellent side dish that’s both vegetarian and gluten-free.
Rating: 4.9/5 stars (7 reviews)
Prep Time: 15 minutes
Servings: 4 small side portions
Diet: Vegetarian, Gluten-free
Ingredients
Main Components
- 1 large cucumber (English/salad cucumber)
- 1 large ripe avocado
- 100g (3.5 oz) feta cheese
- Fresh parsley (handful)
- 2-3 spring onions/scallions
- 30g (1 oz) walnuts
Dressing
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Equipment Needed
- Large mixing bowl
- Sharp knife
- Cutting board
- Small measuring spoons
Step-by-Step Instructions
Preparation (15 minutes)
- Prepare the cucumber:
- Wash and dry the cucumber thoroughly
- Cut into bite-sized pieces (cubes or half-moons, about ½ inch thick)
- Place in a large mixing bowl
- Prepare the avocado:
- Cut the avocado in half, remove the pit
- Slice or cube the avocado flesh into similar-sized pieces as the cucumber
- Add immediately to the bowl with cucumber
- Prepare the feta:
- Using clean hands, crumble the feta cheese into chunky pieces
- Add to the bowl (the irregular crumbles add nice texture)
- Prepare the nuts:
- Roughly chop or crumble the walnuts into smaller pieces
- They should be broken but not powdered
- Add to the bowl
- Prepare the herbs and aromatics:
- Finely chop the fresh parsley
- Slice the spring onions thinly (use both white and green parts)
- Add both to the bowl
- Make the dressing and combine:
- Drizzle the fresh lemon juice over the salad
- Add the olive oil
- Season generously with salt and freshly ground black pepper
- Gently toss all ingredients together until well combined
Serving Suggestions
This salad works wonderfully as:
- A light side dish with grilled meats or fish
- Part of a Mediterranean mezze platter
- A healthy lunch paired with crusty bread
- A refreshing summer side for barbecues
Tips for Success
Ingredient Selection
- Cucumber: Choose firm, unwaxed cucumbers. English cucumbers work best as they have fewer seeds
- Avocado: Use ripe but firm avocados that yield slightly to pressure but aren’t mushy
- Feta: Greek feta in brine has the best flavor and texture for crumbling
Preparation Tips
- Cut all ingredients into similar-sized pieces for even distribution
- Add avocado last and handle gently to prevent mashing
- Taste and adjust seasoning – the feta is salty, so add salt gradually
Storage and Timing
- Best served immediately after preparation
- Can be refrigerated for up to 2 hours, but longer storage may cause the avocado to brown
- If making ahead, add avocado just before serving
Variations
Protein Additions
- Add grilled chicken strips for a main course
- Include chickpeas for extra protein and fiber
- Top with hard-boiled egg slices
Flavor Variations
- Add fresh dill instead of parsley for a Greek twist
- Include cherry tomatoes for extra color
- Substitute pine nuts for walnuts
- Add a pinch of sumac for tangy flavor
Dietary Modifications
- Vegan: Replace feta with vegan cheese or nutritional yeast
- Nut-free: Omit walnuts or substitute with sunflower seeds
- Lower fat: Reduce olive oil and add more lemon juice
Nutritional Information
Per serving (1 of 4 portions):
- Calories: 217 kcal
- Carbohydrates: 3g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 6g
- Fiber: 3g
Storage Instructions
- Fresh consumption: Best enjoyed immediately
- Short-term storage: Refrigerate for up to 2 hours
- Make-ahead tip: Prepare all ingredients except avocado, then add avocado just before serving
Recipe adapted from Lisa Nentwich
PrintCucumber-Avocado Salad with Feta
A simple yet brilliant cucumber salad featuring creamy avocado, tangy feta cheese, and crunchy walnuts. This fresh and flavorful salad makes an excellent side dish that’s both vegetarian and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 4 small side portions
- Total Time: 28 minute
- Yield: Vegetarian, Gluten-free
Ingredients
Scale
Ingredients
Main Components
- 1 large cucumber (English/salad cucumber)
- 1 large ripe avocado
- 100g (3.5 oz) feta cheese
- Fresh parsley (handful)
- 2–3 spring onions/scallions
- 30g (1 oz) walnuts
Dressing
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
Step-by-Step Instructions
Preparation (15 minutes)
- Prepare the cucumber:
- Wash and dry the cucumber thoroughly
- Cut into bite-sized pieces (cubes or half-moons, about ½ inch thick)
- Place in a large mixing bowl
- Prepare the avocado:
- Cut the avocado in half, remove the pit
- Slice or cube the avocado flesh into similar-sized pieces as the cucumber
- Add immediately to the bowl with cucumber
- Prepare the feta:
- Using clean hands, crumble the feta cheese into chunky pieces
- Add to the bowl (the irregular crumbles add nice texture)
- Prepare the nuts:
- Roughly chop or crumble the walnuts into smaller pieces
- They should be broken but not powdered
- Add to the bowl
- Prepare the herbs and aromatics:
- Finely chop the fresh parsley
- Slice the spring onions thinly (use both white and green parts)
- Add both to the bowl
- Make the dressing and combine:
- Drizzle the fresh lemon juice over the salad
- Add the olive oil
- Season generously with salt and freshly ground black pepper
- Gently toss all ingredients together until well combined
Notes
Ingredient Selection
- Cucumber: Choose firm, unwaxed cucumbers. English cucumbers work best as they have fewer seeds
- Avocado: Use ripe but firm avocados that yield slightly to pressure but aren’t mushy
- Feta: Greek feta in brine has the best flavor and texture for crumbling
Preparation Tips
- Cut all ingredients into similar-sized pieces for even distribution
- Add avocado last and handle gently to prevent mashing
- Taste and adjust seasoning – the feta is salty, so add salt gradually
Storage and Timing
- Best served immediately after preparation
- Can be refrigerated for up to 2 hours, but longer storage may cause the avocado to brown
- If making ahead, add avocado just before serving