Ingredients:

  • 2 Large English Cucumbers (approx. 600g), partially peeled and sliced into half-moons
  • 2 Ripe Hass Avocados (approx. 300g), pitted and cubed
  • 1/2 cup Feta Cheese (approx. 115g), crumbled
  • 1/4 cup Fresh Dill or Mint (approx. 10g), roughly chopped
  • 3 tbsp Extra Virgin Olive Oil (45ml)
  • 2 tbsp Freshly Squeezed Lemon Juice (30ml)
  • 1 tsp Honey or Agave Nectar (7g)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Place sliced cucumbers in a colander and sprinkle with a pinch of salt. Let sit for 5 minutes to draw out excess moisture. Pat thoroughly dry with paper towels.
  2. In a small glass jar, combine the olive oil, lemon juice, honey, minced garlic, sea salt, and black pepper. Shake vigorously until the dressing is opaque and emulsified.
  3. In a large mixing bowl, combine the dried cucumbers, cubed avocado, halved cherry tomatoes, and shaved red onion.
  4. Drizzle the vinaigrette over the vegetables and toss gently to coat, taking care not to mash the avocado.
  5. Top with crumbled feta cheese and fresh herbs just before serving.