This has been one crazy summer. My husband graduated from his MBA program, I quit my job and then we packed up and moved to Stamford, Connecticut for his new gig with IBM. In between the packing and moving were a few beach trips and family events, but mostly we’ve had a lot of downtime. One thing I am absolutely ecstatic about is our new kitchen. This is mainly because we have a gas range. I’ve been without a gas range for a little over three years and I missed it so much. We’ve made everything from mofongo to meatballs this week and I am one happy wife.
But yesterday I was inspired by Bee of the blog Deux Dilettantes to make a fresh summer salad. I am a huge fan of avocados and I’ve been trying to incorporate them in every dish I can, so this salad is perfect. Cucumbers, avocado, feta, mint, and lime. It is super refreshing and easy to throw together. And because the avocado is bathed in lime juice it takes a lot longer for it to brown, so it holds up pretty well. I will definitely be making it many more times this summer – I think it would be a great addition to a picnic or a potluck.
2 ripe avocados
1/2 cup chopped mint
1 lime (you will need the juice of one half for the salad, and 2 tablespoons of lime juice for the dressing)
4 oz feta cheese, diced
2 tablespoons olive oil
Salt and pepper to taste (or lemon pepper)
Peel the cucumbers then cut them in half lengthwise. Remove the seeds and cut the cukes into roughly 1/2-inch pieces. Place in a colander and sprinkle with salt. Let the cucumber pieces sit in the sink to drain so all of the excess water is removed. After 30 minutes, rinse and blot the cucumbers dry with a paper towel.
Next, dice the avocados and place them into a salad bowl. Drizzle with the juice of half a lime and toss. Then make the dressing for the salad. In a bowl, combine the olive oil, 2 tablespoons of lime juice, and lime zest from the used lime.
Once everything is ready, add the drained cucumbers, mint (coarsely chopped), feta cheese and dressing to the avocados. Gently toss and add salt and pepper to taste. Cover and let stand in the refrigerator for about 30 minutes so the flavors can meld. Serve with a sprig of mint on top.