This is such a light and delicious salad. I combined lamb’s lettuce with cucumber, avocado and tomatoes, and zingy honey mustard vinaigrette. Feta cheese and lots of dill add amazing flavor. This salad is perfect for a barbecue or simply as an addition to dinner.
What you’ll need:
Substitutions:
- I think lamb’s salad works best with this recipe but you can also use other delicate salad like butter lettuce or leaf lettuce.
- Tomatoes can be omitted but they add a nice pop of color.
- Instead of cherry tomatoes, you can also add date tomatoes or regular tomatoes.
- Seeds: use your favorite seeds or nuts. I used pumpkin seeds and sunflower seeds, but walnuts or flaked almonds would also work well.
How to make cucumber avocado tomato salad step by step:
STEP 1: Prepare all the vegetables and seeds:
- Wash and spin 2 big handfuls of lamb‘s lettuce dry in a salad spinner.
- Peel 2/3 of an English cucumber and cut in half lengthwise, then slice.
- Cut 1 avocado in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon. Cut in into slices.
- Toast 3 Tbsp of 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).
STEP 2: Make the honey mustard vinaigrette:
Pour the ingredients for the sauce (3 Tbsp of olive oil, 1.5 Tbsp of lemon juice, 1 flat ts of Dijon mustard and 1 full ts of runny honey) into a small jar, close the lid and shake until well combined. Alternatively, mix the vinaigrette ingredients in a food processor at low speed.
I also used this vinaigrette in this delicious salad: Broccoli egg salad with corn and honey mustard dressing. It works well with many salads!
STEP 3: Assemble the salad:
Now you need to just 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.
Serve immediately because lamb‘s lettuce fades very quickly!
Enjoy!
Cucumber avocado tomato salad with dill and feta
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:
- Wash and spin the lamb‘s lettuce dry in a salad spinner.
- Peel the cucumber and cut in half lengthwise, then slice.
- 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.
- 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:
- 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:
- 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.
- Serve immediately because lamb‘s lettuce fades very quickly!
- Enjoy!
Notes
- Calories count = 1 serving (1/4 of the recipe).
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
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