Cucumber and Avocado Salad with Feta
Prep time
Total time
Recipe type: Salad, Side Dish
Serves: 3 to 5 as a side dish
  • 3 medium cucumbers
  • 1 medium avocado
  • 2 red scallions [or regular scallions]
  • ¼ cup white wine vinegar
  • ½ teaspoon salt
  • few grinds fresh black pepper
  • 1 - garlic cloves, micro-planed, or minced
  • ½ teaspoon honey
  • ⅓ cup good olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 ounce crumble feta cheese
  • additional salt and pepper, to taste
  1. Trim the ends from the cucumbers, and cut into slices - ¼ to ⅛ inch thick.
  2. Cut the avocado into ½ inch chunks.
  3. Slice the scallions thinly.
  4. Combine the vegetables in a bowl large enough to hold them all - stirring very gently.
  5. In a small bowl with deep sides, whisk together the vinegar, salt, pepper, garlic and honey, until the salt dissolves and the honey is incorporated.
  6. Whisk in the oil in a thin stream, until the vinaigrette is combined and emulsified.
  7. Stir in the thyme leaves.
  8. Dress the salad with 4 or 5 tablespoons of the vinaigrette, stirring gently to combine.
  9. Taste, and add more dressing, along with salt and pepper as needed.
  10. Arrange in a serving bowl, and scatter the crumbled feta over the top.
  11. Chill to blend flavors and serve cold. Store any leftovers, and any leftover vinaigrette in the fridge.
Recipe by The Creekside Cook at