Description

A refreshing, no-cook summer salad combining crisp smashed cucumbers, creamy avocado, tangy feta, fresh dill, and crunchy pistachios, all tossed in a zesty lemon-mustard dressing. Naturally gluten-free, quick to prepare, and perfect as a light lunch or a vibrant side for picnics, cookouts, or casual dinners.

Ingredients

Scale

4 Persian cucumbers or 1 English cucumber (approx. 400 g)
1 medium ripe avocado (approx. 150 g)
1/4 cup (60 ml) crumbled feta cheese
1/4 cup (60 ml) chopped pistachios
1/4 cup (60 ml) chopped fresh dill
1/4 cup (60 ml) chopped fresh chives

Dressing:

2–3 tbsp (30–45 ml) extra virgin olive oil
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) honey
2 cloves garlic, minced
Salt and pepper, to taste

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Instructions

Wash and dry the cucumbers. Cut in half and smash gently with the flat side of a knife. Cut into 1-inch pieces and place in a medium bowl.
Peel and dice the avocado; add to the cucumbers.
Add feta, pistachios, dill, and chives.
In a separate bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth.
Pour dressing over the salad and toss gently. Serve immediately or chill briefly before serving.

Notes

Smashing cucumbers enhances texture and allows the dressing to penetrate.

Use firm, ripe avocados to maintain shape.

Toast pistachios lightly for deeper flavor.

Add avocado and dressing just before serving if preparing ahead.

Garnish with extra dill or chives for presentation.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean / Modern