Cucumber Summer Salad

A simple, refreshing cucumber salad with avocado, lemon, olive oil, sunflower seeds, and herbs. Light, easy to make, and ideal for warm weather.

Ingredients (Serves 2–4)

• 2 medium cucumbers, chopped

• 1 ripe avocado, diced

• 2 tbsp olive oil

• Juice of 1 lemon

• 1/2 cup feta cheese, crumbled

• 2 tbsp sunflower seeds (raw or toasted)

• 5–6 fresh basil leaves, chopped (or more to taste)

• ½ tsp dried oregano and ½ tsp garlic powder

• Salt and freshly ground black pepper, to taste

Instructions

1. Prep the cucumbers and avocado:

   • Chop cucumbers into bite-sized pieces.

   • Dice the avocado just before mixing to prevent browning.

2. Mix the dressing:

   • In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

3. Assemble the salad:

   • In a large bowl, combine the chopped cucumbers and avocado.

   • Drizzle the dressing over the top and toss gently to coat.

4. Finish and serve:

   • Sprinkle in the sunflower seeds and chopped basil.

   • Give it one final gentle mix.

   • Taste and adjust seasoning if needed.

5. Chill (optional):

   • Serve immediately or chill for 10–15 minutes to enhance the flavor.

Tips:

• Add a handful of cherry tomatoes or thinly sliced red onion for extra color and depth.

• If preparing in advance, add avocado just before serving to keep it fresh.

Watermelon Variation:

Another summer salad version...add a few cups of cubed watermelon to the mix. Finish with a light drizzle of balsamic glaze just before serving. The sweet and salty combo works especially well with the freshness of the cucumber and the richness of avocado.