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Cucumber avocado tomato salad with dill and feta

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
20 mins
Total Time
20 mins
Servings: 4 servings
Calories: 311 kcal
Course: Salad
Cuisine: International

Ingredients

salad:
  • 2 large handfuls lamb's lettuce
  • 2/3 English cucumber 20 cm / 8-inch long piece
  • 1 avocado
  • a bunch of dill
  • 10 cherry tomatoes
  • 3 oz (80g) feta cheese
  • 3 tablespoons pumpkin or sunflower seeds
  • salt and pepper to taste
honey mustard vinaigrette:
  • 3 tablespoons olive oil
  • 1.5 tablespoons lemon juice
  • 1 flat teaspoon Dijon mustard
  • 1 full teaspoon runny honey
  • salt and pepper to taste

Instructions

Prepare all the vegetables and seeds:
    Cup of Yum
  1. Wash and spin the lamb‘s lettuce dry in a salad spinner.
  2. Peel the cucumber and cut in half lengthwise, then slice.
  3. Cut the avocado in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon. Cut in into slices.
  4. Toast the pumpkin or sunflower seeds (or use both types of seeds) in a dry pan until fragrant and slightly golden, transfer them into a plate (be careful, they can easily burn).
Make the honey mustard vinaigrette:
  1. Pour the ingredients for the sauce into a small jar, close the lid and shake until well combined. Alternatively, mix the vinaigrette ingredients in a food processor at low speed.
Assemble the salad:
  1. Toss the lettuce with all the vegetables and seeds, pour over the sauce. Season with salt and pepper to taste. Crumble the feta cheese on top.
  2. Serve immediately because lamb‘s lettuce fades very quickly!
  3. Enjoy!

Notes

  • Calories count = 1 serving (1/4 of the recipe).

Nutrition Information

Calories 311kcal (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%

* Percent Daily Values are based on a 2,000 calorie diet.