Ingredients
1 English cucumber, sliced
1 ripe avocado, cubed
1/2 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
6 oz crumbled feta cheese
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh dill or parsley
Pinch of garlic powder
Salt and pepper to taste
Instructions
Chop the cucumber, tomatoes, avocado, and red onion into uniform pieces.
In a small bowl, whisk together olive oil, lemon juice, dill/parsley, garlic powder, salt, and pepper.
Transfer salad ingredients to a large bowl and pour dressing over them.
Toss gently until well combined. Adjust seasoning if needed.
Chill for 5-10 minutes before serving for best texture.
Store in a sealed container for up to 2 days.
Notes
Use chilled ingredients for maximum dressing emulsification and crunch.
Add hard-boiled eggs for extra protein if desired.
For halal options, ensure feta cheese is vegetarian-friendly (rennet-free).
Meal prep tip: Keep dressing separate until ready to serve.
- Prep Time: 10
- Category: Breakfast & Snacks
- Method: Raw kitchen
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian (per standard metrics)
Nutrition
- Serving Size: 1 servings
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 8g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg