10-Minute Creamy Cucumber Avocado Feta Salad

A bright, tangy, refreshing no-cook side that works for summer barbecues, weeknight dinners, and meal prep alike.

Recipe Basics

| Prep Time | Total Time | Servings |

|-----------|------------|----------|

| 10 minutes | 10 minutes | 6 side portions |

Ingredients

Ingredients are split by component for simple prep:

For the Herb Vinaigrette Dressing

  • 2 ½ tablespoons fresh lime juice

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ tablespoons apple cider vinegar

  • 1 clove garlic, finely minced

  • Fine sea salt and freshly ground black pepper, to taste

For the Salad Base

  • 1 English (seedless) cucumber, thinly sliced into half-moons

  • ½ small red onion, thinly sliced

  • ¼ cup chopped fresh dill

  • ¼ cup frozen baby corn kernels, thawed (optional add-in)

  • 1 large avocado (or 2 small avocados), pitted, peeled, and diced

  • ½ cup crumbled feta cheese, preferably tangy sheep’s milk feta

Step-by-Step Instructions

  1. In a small mixing bowl, whisk together the lime juice, olive oil, apple cider vinegar, minced garlic, salt, and pepper until fully combined. Set the dressing aside to let the flavors infuse while you assemble the salad.

  2. Add the sliced cucumber, red onion, fresh dill, and thawed corn (if using) to a large serving bowl and toss gently to mix. Carefully fold in the diced avocado and crumbled feta, taking care not to mash the soft avocado.

  3. Drizzle the prepared dressing over the salad, toss lightly to coat all ingredients evenly, and serve right away for the best texture and flavor.