Ingredients:

  • 2 large English Cucumbers (or 4 Persian cucumbers)
  • 2 large ripe Avocados
  • 1/4 cup finely diced Red Onion
  • 1/2 cup crumbled Feta Cheese
  • 2 tbsp finely chopped Fresh Dill
  • 1/2 tsp Flaky Sea Salt (plus more for seasoning)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 small clove minced Garlic
  • Salt and Black Pepper to taste

Instructions:

  1. Prepare the Vinaigrette: Combine the lemon juice, red wine vinegar, Dijon mustard, and minced garlic in a small bowl. Slowly drizzle in the extra virgin olive oil while continuously whisking until the mixture emulsifies and thickens slightly. Season the vinaigrette generously with salt and pepper, then set aside.
  2. Prepare the Vegetables: Dice the cucumber into even pieces. Place them in a sieve or colander and lightly sprinkle with 1/2 tsp of flaky sea salt. Let the cucumbers sit for 5-10 minutes to draw out excess moisture. While draining, dice the red onion very finely and dice the firm-ripe avocados into large chunks.
  3. Dry the Cucumbers: Transfer the drained cucumbers to a clean, dry paper towel and gently pat them to remove any residual moisture and salt. This step is crucial for maintaining crispness.
  4. Combine and Season: Place the patted-dry cucumbers, diced avocado, diced red onion, and chopped dill into the large mixing bowl. Pour approximately 3/4 of the prepared vinaigrette over the mixture. Gently fold the ingredients together using a rubber spatula or wooden spoon, taking care not to crush the delicate avocado pieces.
  5. Add Feta and Adjust: Fold in the crumbled feta cheese last. Taste a small piece and adjust seasoning with additional salt, pepper, or the remaining vinaigrette if needed.
  6. Chill and Serve: Cover the bowl and refrigerate the salad for a minimum of 15 minutes to allow the flavors to marry. Just before serving, give the salad one final, very gentle toss and serve immediately.