Description
This vibrant Smashed Cucumber Salad is bursting with fresh herbs, creamy avocado and feta, crunchy pistachios, and a zesty lemon dressing. It’s the perfect no-cook side dish that’s as refreshing as it is flavorful—ideal for hot days, busy nights, or light lunches.
Ingredients
4–5 Persian cucumbers (or 1 large English cucumber), halved and smashed
1 ripe avocado, peeled and chopped
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
2 tbsp pistachios, chopped (or almonds/walnuts)
1/4 cup crumbled feta cheese (optional)
For the dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup for vegan option)
1 clove garlic, minced
Salt and pepper, to taste
Instructions
Wash and dry cucumbers. Cut in half lengthwise. Smash with the flat side of a knife, then chop into 1-inch chunks. Place in a medium bowl.
Add chopped avocado, dill, chives, pistachios, and feta to the bowl with the cucumbers.
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until well emulsified.
Pour the dressing over the salad and toss gently to coat.
Top with extra herbs and a few crushed pistachios for serving. Enjoy immediately!
Notes
Want it dairy-free? Skip the feta or use a vegan substitute.
If prepping ahead, wait to add the avocado just before serving to avoid browning.
Try sunflower seeds or toasted almonds if you’re out of pistachios!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg