Cucumber tomato avocado feta salad, healthy, easy to prepare and so delicious. A brilliant recipe to enjoy all summer long, and take full advantage of the fresh vegetables that are in season. Serve it cold from the fridge and relax, you’ve done a great job keeping healthy!
Love them or hate them, salads are sheer goodness. If you struggle to get your five a day, well, have a nice bowl of salad, and you’re good to go. I admit l have days when l probably eat not that healthily, but not quite intentionally. In my daily struggle to get my naughty toddler to eat a nutritious and healthy meal, l end up eating whatever l can grab quickly, mainly a boring sandwich or whatever’s in the cupboard or fridge.
I know l shouldn’t stress myself so much about what and how much she eats, but it’s pretty disheartening to put so much effort into preparing a meal she just refuses to eat. And usually for no reason whatsoever, or, probably because she decides she doesn’t like the colour or texture or whatever. Toddlers, hey!
By the way, if anyone can give me some tips about how to get a toddler to eat healthy stuff, please let me know ? I’m hopping her little sister, who’s only 3 months old, will be a less fussy pants when she reaches the toddler stage. One can only hope, right?
So, l have decided that rather than munching on a biscuit or bar of chocolate, l can just get fresh vegetables that l can quickly grab whenever l’m peckish. Or make them into a beautifully healthy salad. Cheese works perfectly here, it makes the salad more filling and adds that bit of saltiness that we need. And the great thing about it, it has the simplest and lightest 2-ingredient dressing ever, olive oil and vinegar. You really need nothing else, since you get so much flavour and freshness from the vegetables. I absolutely love the taste of properly ripen tomatoes and cucumbers, not to mention that you can buy them really cheaply when they are in season.
Another old favourite of mine are radishes. Oh, mine, when I was a child I just loved eating them by themselves with just a pinch of salt, and they were amazing. I still love eating them this way, it’s the best snack you could ever get. For some reason, I find them a bit bitter without salt, not quite sure why. So, I guess it was an obvious choice for my salad. And then there is avocado. Enough said, you really have to try this salad! Or maybe I could tempt you with a light, “meaty” Apple and baked paprika chicken salad with dijon mustard dressing
And now, the best bit was left for the very end. If you enjoyed my Cucumber tomato avocado feta salad, how about some more yummy summer salads to keep you nice and healthy? I have got these top 10 amazing recipes, I am sure you’d love all of them. Wanna give them a try? Hard to choose one, I know, so many try all of them?
Watermelon salad recipe – from Reuse Grow Enjoy
Asparagus and Green Bean Potato Salad – from Books and Lavender
Vegan Japanese Potato Salad – from Rhian’s Recipes
Summer kale salad – from strength and sunshine
3 minutes Mediterranean Orange Salad (glutenfree) – from Easy Cooking with Molly
Baby Kale Avocado Salad with Lemon Garlic Vinaigrette & Parmesan – from Wholesome Yum
Italian Blue Salad with Apricot dressing – from Trial and Eater
Cucumber Tomato Salad Recipe – from Ciao Florentina
Best cold broccoli salad – from savory tooth
Cabage Carrot Slaw – from Natalie’s Food and Health
Cucumber tomato avocado feta salad, a light, healthy and delicious recipe you can enjoy all summer long. The 2-ingredient dressing is simple, but so amazing. A recipe you really must try!
- 2 medium tomatoes
- 1/2 cucumber
- 1 avocado
- 5 radishes
- 2 spring onions
- 100 g feta cheese (3.5 ounces)
- 1 tbsp olive oil
- 1/2 tbsp cider vinegar
- 1/4 tsp salt
- a pinch of black pepper
- parsley to garnish
Wash and cut the tomatoes, cucumber and radishes and add them to a large bowl.
Remove the skin off the avocado, and cut it into cubes together with the feta cheese. Add them to the bowl.
Finely chop the spring onions, and add them to the salad, mixing everythig well.
Drizzle over the olive oil and vinegar, season with salt and pepper and mix to combine. Garnish with parsley.
Serve cold from the fridge.