Trim the ends from the cucumbers, and cut into slices - 1/4 to 1/8 inch thick.

Cut the avocado into 1/2 inch chunks.

Slice the scallions thinly.

Combine the vegetables in a bowl large enough to hold them all - stirring very gently.

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.

Whisk in the oil in a thin stream, until the vinaigrette is combined and emulsified.

Stir in the thyme leaves.

Dress the salad with 4 or 5 tablespoons of the vinaigrette, stirring gently to combine.

Taste, and add more dressing, along with salt and pepper as needed.

Arrange in a serving bowl, and scatter the crumbled feta over the top.

Chill to blend flavors and serve cold. Store any leftovers, and any leftover vinaigrette in the fridge.