Friday, July 12, 2013

Cucumber and Avocado Salad Recipe with Lime, Mint, and Feta

Cucumber and Avocado Salad with Lime, Mint, and Feta
This salad with cucumber, avocado, lime, mint, and Feta is a delicious combination!

(For Phase One Fridays I spotlight recipes from the past that have been my personal favorites, and this Cucumber and Avocado Salad with Lime, Mint, and Feta is something I could probably eat several times a week all summer long and never get tired of it!)

I'm slowly trying to take new photos for some of my earlier posts, and this was a recipe where I loved the combination of cucumber, avocado, mint, feta, and lime juice, but really hated the original photos. Recently I had guests for dinner, and I served this with Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade, and managed to take new photos before the guests arrived. I also realized the salad would look a little better if you carefully mixed in the feta after you added all the other ingredients, so I'm updating the instructions a bit. One thing that hasn't changed though, is that once again there were no leftovers, so I still can't tell you how well the salad would keep overnight in the fridge.

If you have garden cucumbers, you can leave some skin on, but if you're using cucumbers from the store, peel them and scrape out the seeds.

Cut the cucumbers into pieces about 1/2 inch square.

Put cucumber pieces in a colander placed in the sink, sprinkle with a generous amount of salt, and let sit for 30 minutes.

While cucumber is draining, cut and peel the avocado and toss with 1-2 tsp. fresh lime juice.

Whisk together the lime juice and olive oil to make the dressing.

Wash mint, spin dry or dry with paper towels, then finely chop enough to make 1/2 cup chopped mint. (I was happy I had mint from my garden, but if you don't have a garden you could get by with less mint.)

After cucumbers have drained, pat them dry with paper towels, then add cucumbers, mint, and dressing to the avocado and combine.

Then gently stir the crumbled feta into the other salad ingredients. Serve immediately.


Cucumber and Avocado Salad Recipe with Lime, Mint, and Feta
(Makes 2-4 servings, recipe created by Kalyn)

Ingredients:
2 cups chopped cucumbers (3-4 medium cucumbers or 2 larger cucumbers)
salt, for drawing water out of cucumber
1-2 ripe avocados, peeled and chopped into 1/2 inch pieces
1-2 tsp. fresh lime juice (to toss with avocado)
1/2 cup finely chopped fresh mint (measure after chopping)
1/2 cup crumbled feta (more or less to taste)

Dressing Ingredients:
2 T extra-virgin olive oil
1 T fresh lime juice

Instructions:
Peel cucumbers, and scrape out seeds if they are large. Cut cucumber into 1/2 inch pieces and put in colander. Sprinkle with generous amount of salt and let sit for 30 minutes. After 30 minutes, use paper towels to blot the cucumbers to remove the water and salt.

While cucumber is draining, peel avocado and chop into 1/2 inch pieces. (Here's a good post about how to peel an avocado.) Put avocado into large salad bowl and toss with the 1 or 2 tsp. lime juice. Wash mint and chop with chef's knife or mini-processor. Whisk together olive oil and lime juice to make dressing and measure 1/2 cup crumbled feta.

Add drained cucumbers, mint, and dressing to avocado and combine. Then gently stir the crumbled feta into salad ingredients. Serve immediately.

This might possibly stay good in the fridge for a day, but I didn't keep mine around long enough to find out.
Printer Friendly Recipe

South Beach Suggestions:
This would be a perfect side dish for any phase of the South Beach Diet. Avocados and olive oil would both be considered a "good fat" for South Beach, but avocado is a limited food, so use portion control if you're eating it for Phase One.

Nutritional Information? I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Delicious Salads with Avocado:
(Recipes from other blogs may not always be South Beach diet friendly, check ingredients.)
Minty Pea and Avocado Salad from Lucullian Delights
Tuna Stuffed Avocado Salad with Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
Shrimp and Avocado Salad from Simply Recipes
Avocado, Tomato, Edamame, and Red Onion Salad from Kalyn's KitchenSpinach Salad with Goat Cheese and Avocado from What's For Lunch Honey
Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime from Kalyn's Kitchen

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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41 comments:

Dianne said...

This sounds like one of those stunning recipes that is going to be on the table every summer!

:)

Maria said...

Great article in the Trib!! I am glad they interviewed a SLC Star:)

I tried your slow roasted tomoatoes over the weekend! They turned out great. I put a bunch in the freezer for soups this fall! Thanks for the recipe and tomatoes! You are great!

Wanda Hatton said...

Way to go, Kalyn!
You and your blog are given some good space in the Living section of the SL Tribune today! Laptop to Stovetop.
Nice! Interesting that you are getting recognition and you don't even seem to go after it. Can I be your marketing agent?...........lol

No wonder they find you. You DO produce an exquisite blog that is like candy to the eye........I like looking at the photos so much, I hardly want to print just the recipe without the colorful photos. Not to mention your dialog. It feels like I am sitting in your kitchen, chatting with you.

Fabulous!
Cheers,
Wanda

Lydia said...

Congrats on the article!

As for photographing for blogs, it is (as I am learning) a learning process. We learn from other bloggers, what works and what doesn't. To me it's most important that, if your post includes a recipe, the recipe should work. The photo is secondary.

Kalyn said...

Dianne, it was so good, I'm a little mad at myself that I haven't made it again. But I will do it eventually!

Maria, thanks. Glad your tomatoes turned out well too.

Wanda, thanks. It was fun; I wasn't sure when the article was going to run.

Lydia, I do agree, but still I love it when the picture makes the dish look as good as it tastes.

meeso said...

Yum...what a great combo!

MyKitchenInHalfCups said...

I love every food in that salad, would never have come up with this combo and instantly can see it would be excellent all together!
And even though the camera is digital and I think I got a good shot, we eat it all gone and then when I get it on the screen . . . oops!

kristen colello said...

I just found your blog. It's one I'll be reading again and again.
Kristen
kristenshealthylife.blogspot.com

*kel said...

hmmm never thought of a cucumber and avocado in the same bowl.. but what a neat idea...making the avocado a bit healthier tho i know it's all good fats :) thanks!

Jeanne said...

Oooh, what a great combination of flavours! I am definitely making a note of this one for future reference. Right after I slow-roast some tomatoes :P

I also look back at my early photos and cringe. But then we forget that the whole food blogging scene was very different back then and photos were more of and Amateur Gourmet-style documenting of the cooking, step by step, rather than the pieces of food art they have become today.

And I also hate it when I cook a delicious dish that looks like cr.... well, you know what I mean! The risotto I made for this week's WHB is a case in point. Tasted like a million bucks but looked very very average :(

Kalyn said...

I'm so happy everyone can see the potential here, even though when I look at the photo I still kind of wince a bit. (More incentive to make this again soon and change the photo,and I do have the loveliest garden cucumbers right now!)

Jeanne, it is nice to know that there is someone else who feels the very same way! And I guess we are all learning and growing in the experience with these only-average photos.

susan said...

I can't wait to try this this summer!!! I just planted 12 burpless cucumbers in my garden today, so looking forward to this recipe in about a month and a half :D

Congrats on the article!

Jan said...

I'm so glad you brought this recipe back up. It looks scrumptious!

Amanda said...

Sounds fabulous Kalyn. I love avocado, but my husband doesn't share that affection. Maybe I'll make half a batch and let you know how it keeps in the fridge!

Cookin' Canuck said...

I would be happy to eat this all summer long! What a fresh and easy salad, full of so many great flavors and textures.

Kalyn said...

Susan, those burpless cucumbers are the best. Nothing like cucumbers from the garden!

Jan, thanks. It's one of my favorites for sure!

Amanda, my brother Dave hates avocados too, and I just don't get it! Love to hear if it stays good if you do refrigerate some.

Dara, I could eat this every day too, especially if I had cucumbers from my garden!

☺lani☺ said...

Wow, I will definitely try this! I'm in my 7th day today (Phase 1). I already tried some of the recipe, sometime I made a twist specially when some of the ingredients are not available.

PJ said...

i love this simple and delicious salad and specially the avocado-cucumber combo!

Your blog banners are always so clever, artfully done and reflect the seasons - love the new with the herbs!

The Milkman said...

This was a very delicious salad... however, be sure to serve it immediately. The avocado turns brown even with the lime vinaigrette, and that was a turn-off for me. Next time I make this, I'll replace the avocado with something else... tomatoes perhaps? Fresh snap peas? Red onions?

Kalyn said...

Milkman, a lot of those other options sound good. Maybe tossing the avocado with more lime juice before making the salad might be another option.

Kelly said...

I made this last night and enjoyed it very much- light and fresh and summery!

Since it was just my husband and myself, we did have leftovers- I just checked the fridge this morning, and my avocado is still green and pretty. I only had one avocado, and I tossed it with 2 T of lime juice before making the salad as per directions. The avocado was firm, but not hard- maybe that makes a difference..?

Kalyn said...

Kelly, so glad you enjoyed it. Thanks for letting me know it stayed good for you.

Peggy said...

this sounds like a tasty side! No wonder there weren't any leftovers!

Kelly Royall said...

Leftover update: by lunchtime, the avocado had started to discolor and the whole salad looked a little soggy. Still tasted delicious tho!

Kalyn said...

Since I'm getting mixed reports about the avocado discoloring if this salad is kept for a while, I think I'd recommend tossing it with a little extra lime juice if you know you're not going to be able to eat the salad right away. I'd use enough that the avocado is pretty well coated with lime juice.

Thanks everyone for reporting back!

deartigers said...

I made this today as part of a fathers day dinner. It's always a challenge cooking for my family because my sister and I are vegetarian and my parents aren't, so we need a meat entree and a vegetarian dish that can serve as either a side or an entree.

This was excellent. I added wheat berries, which give it a wider spectrum of texture (and I also just love wheat berries) and, more importantly, protein. It also almost doubled the amount of salad, so we have leftovers, and I'm so glad.

(Side note--also put mustard in the dressing to bind the oil and lime juice together.)

Kalyn said...

DearTigers, I am intrigued by how you've adapted the salad. I love wheatberries too, so it sounds really good to me!

Anonymous said...

Kalyn, This salad is fabulous! My husband and I both give it a "10".It was a great use of the mint coming up in the garden. Yummy!
Thank you! - Kathy B. in PA.

Kalyn said...

Thanks Kathy. I'm so happy that I'm finally getting some mint in my own garden!

rayoung7 said...

Oh, yum! It's so hard to go wrong with avocados, isn't it?

Jeanette said...

This salad has everything I love - been eating lots of cucumbers already this summer, so looking forward to trying your recipe Kalyn. Hope you're enjoying the summer.

Hari Chandana P said...

Yummy!!

Kalyn Denny said...

Jeanette, it's a great summer here. Hope you enjoy!

Thanks Hari!

Hannah said...

Yum, this looks so fresh and delicious! I need to make it! :)

Kalyn Denny said...

Hannah, hope you try it; I love this salad.

SixtyIsForty said...

Looks so good, my mouth is watering...going to mix it up right now...thanks, Kalyn.

Kalyn Denny said...

Wanda, hope you enjoy!

Kiran @ KiranTarun.com said...

So summery!! You'd think bland cucumbers are just blah but this recipe definitely kicks it up a notch!!

Kalyn Denny said...

Thanks Kiran, love this combination!

Ailsa said...

Oh this salad is fantastic! It doesn't keep, though - gets too watery from the cukes. I would definitely say MINCING the mint is the way to go. I didn't mince, just chopped, and it was a bit overwhelmingly minty. But still terrific! Thanks.

Kalyn Denny said...

So glad you enjoyed it! And I know what you mean about mint getting overpowering.

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