Cool Cucumber, Feta & Avocado Salad

Crunchy, creamy, cool, lemony and salty – this salad is all about texture and fresh flavours.

There’s the crunch of the cucumber, the creaminess of the avocados, the saltiness of the feta and lemon from the dressing all combining to give an explosion of flavour in every mouthful.

Serve it alongside grilled chicken, fish or lamb or enjoy as a summer lunch with a glass of chilled Sauvignon Blanc.

Serves 4 as side salad or 2 as a light salad meal

1 telegraph cucumber
Salt
2 ripe avocados
1 tsp finely grated lemon or lime zest plus 4 tbsp juice
2 tbsp olive oil
½ cup chopped mint, shredded
125g drained Origin Earth Feta in Brine, diced
freshly ground black pepper

1              Peel cucumber and cut in half lengthwise. Using teaspoon scape out the seeds then cut cucumbers crosswise into 5 mm thick slices. Place cucumbers in a colander and sprinkle with salt. Place in the sink or a bowl and set aside to drain for 30 minutes. Rinse under cold running water then pat dry with paper towels.

2              Meanwhile, cut avocados in half, remove pit, then remove flesh from skin and cut into 5 mm cubes. Place avocado in a bowl and sprinkle with half the lemon or lime juice.

3              Place lemon or lime zest, remaining juice and olive oil in a bowl and whisk to combine.

4              Add drained cucumbers, mint and feta to avocados, drizzle with dressing and toss gently to combine.