Cucumber Avocado Salad with Feta

Why This Is Strictly Keto

Cucumbers, avocado, and feta are all naturally low in net carbs and high in healthy fats, making this a textbook keto side dish. The lime-olive oil dressing has no added sugar, and fresh mint keeps the flavor bright without any processed ingredients. No sugar, no grains, no fillers — just whole produce and cheese.

Ingredients

• 2 cups cucumbers, peeled, seeded, and chopped
• Generous pinch of salt (for drawing out cucumber moisture)
• 2 small ripe avocados, peeled and chopped into ½-inch pieces
• 2 tablespoons fresh lime juice, divided
• ½ cup fresh mint, finely chopped
• ½ cup crumbled feta cheese
• 2 tablespoons extra-virgin olive oil
• Freshly cracked black pepper, to taste

Instructions

1. Salt the cucumbers: Place chopped cucumbers in a colander, sprinkle with salt, and let sit for 20–30 minutes to draw out excess moisture. Blot dry with paper towels.

2. Make the dressing: Whisk together the olive oil and 1 tablespoon of the lime juice in a small bowl.

3. Toss the avocado: In a separate bowl, gently toss the chopped avocado with the remaining 1 tablespoon lime juice to prevent browning.

4. Combine: In a large bowl, combine the drained cucumbers, dressed avocado, and dressing. Gently fold in the feta and mint, taking care not to mash the avocado.

5. Season and serve: Finish with a few cracks of black pepper and serve immediately.

Nutritional Info (per serving, approximate)

Tips

• Seeding the cucumber and salting it first keeps the finished salad from turning watery.
• Use the ripest avocados you can find, and toss them in lime juice right away to keep them from browning.
• Best eaten the same day it’s made — the avocado does not hold well overnight.