Ensalada de pepino, aguacate y feta, fresca y crujiente

Ingredientes

• 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

Preparación

1. 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. 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. 3

   In a large mixing bowl, combine the dried cucumbers, cubed avocado, halved cherry tomatoes, and shaved red onion.

4. 4

   Drizzle the vinaigrette over the vegetables and toss gently to coat, taking care not to mash the avocado.

5. 5

   Top with crumbled feta cheese and fresh herbs just before serving.