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cucumber avocado tomato salad
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Cucumber avocado tomato salad with dill and feta

A very light and delicious salad, perfect for a barbecue or simply as an addition to a meat dinner.
Course Salad
Cuisine international
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 311kcal
Author Aleksandra



  • 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


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!


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


Calories: 311kcal