Cucumber Feta Dill (Print Version)
# Ingredients:
→ Cucumber mix
01 -
60g freshly chopped chives
02 -
60g fresh dill, finely chopped
03 -
60g pistachios, roughly chopped
04 -
60g feta cheese, crumbled
05 -
1 medium ripe avocado
06 -
4 small Persian cucumbers or 1 large English cucumber
→ Dressing blend
07 -
Pinch of salt and pepper to suit your taste
08 -
2 cloves garlic, minced after peeling
09 -
10ml of honey
10 -
15ml Dijon mustard
11 -
15ml freshly squeezed lemon juice
12 -
30-45ml extra virgin olive oil
# Instructions:
01 -
Rinse and dry off the cucumbers well. Cut each one in half, place onto a cutting board, and gently smash the pieces using a knife’s flat edge and your hand. Chop them into small chunks (about 2.5cm) and put them in a medium bowl. If using larger cucumbers, slice them in half lengthwise and then vertically before smashing for easier handling.
02 -
Slice the avocado after removing the peel, then toss it in with the cucumber pieces. Add the dill, chives, chopped pistachios, and the crumbled feta to the same bowl.
03 -
Pour all the dressing ingredients into a bowl or jar and stir thoroughly until they’re blended well.
04 -
Drizzle the prepared dressing over the salad and toss everything gently until it’s coated evenly. Sprinkle some extra fresh herbs on top if you’d like. Serve and enjoy!
# Notes:
01 -
Dry the cucumbers well, since they hold a lot of water. If you want to reduce the liquid further, scoop out the seeds with a spoon.
02 -
Smashing cucumbers isn’t required, but it brings out their flavor and gives the salad a great texture.
03 -
Keep any leftovers in a sealed container in the fridge for up to 3–5 days. Before eating again, stir the salad and add a splash of lemon juice to freshen it up.