Persian Cucumber Salad

A refreshing Persian Cucumber Salad combining crunchy, creamy, and salty textures for a perfect summer dish.

By @cleaneatfeed

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 6 Persian cucumbers thinly sliced
• 1 avocado cubed
• 1 scallion thinly sliced
• 0.33 cup fresh dill finely chopped
• 0.33 cup fresh mint finely chopped
• 2 oz walnuts toasted and cooled
• 1.5 oz feta cheese
• 2 tbsp sumac
• 1 whole lemon zest zested
• 0.5 whole lemon juice juiced
• 3.5 tbsp olive oil good quality
• 0 salt to taste
• 0 pepper to taste

Instructions

1. Thinly slice 6 Persian or mini cucumbers. Add to a large mason jar or bowl.
2. Cube up 1 avocado into small chunks and add to the jar/bowl.
3. Thinly slice 1 scallion (the white and green parts) and add to the jar/bowl.
4. Super finely chop a handful of fresh dill and fresh mint (about 1/3 cup of each chopped) and add to the jar/bowl.
5. Add 2 ounces of toasted, cooled walnuts, 1.5 ounces of feta cheese, and 2 tablespoons of sumac to the jar/bowl.
6. Dress with the zest of a full lemon, the juice of half a lemon, 3-4 tablespoons of good olive oil, a couple pinches of salt, and pepper.
7. Give it a good shakey shake (or toss!) and enjoy.