Summer Salad #4: A Salad of Green Things

Every once in a while I read a fashion blog written by a woman who lives in England. She's been talking about leather t-shirts and summer sweaters. I don't know whether to be reassured that the entire planet isn't melting, or to resent her for living somewhere where summer evenings can actually be chilly.  

Instead, I've focused my energy on finding ways to trick myself into feeling cooler. Like salad. 

Cucumber, mint, avocado and lime

I found this recipe a year ago, when I was looking for something refreshing to serve with a roast chicken.  This really is wonderful, crunchy (cucumber), cool (mint), creamy (avocado), a little salty (feta), and the lime juice ties the whole thing together.  Actually, feel free to increase the lime juice, I doubled it and it did not overwhelm.

Okay, it's not the prettiest, but it tastes really good.

This is a wonderful thing on a hot day, and unlike lettuce, it doesn't wilt!

Cucumber, Avocado & Feta Salad

• 2 large cucumbers
• Salt
• 2 ripe avocados
• 1/2 cup chopped mint
• 2 Tbsp lime juice and zest of 1 lime
• 4 ounces feta cheese, diced
• 2 tablespoons olive oil
• Pepper to taste 

1. Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon. Cut cucumbers into 1/2-inch pieces and put in a colander. Generously sprinkle with salt and let sit in the sink for 30 minutes to drain. This will prevent your salad from getting watery. Quickly rinse and blot dry with paper towel.
2. While cucumbers are draining, dice the avocados into 1/2-inch pieces and put into a salad bowl. Drizzle with lime juice and toss gently.
3. Wash and coarsely chop the mint.
4. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice and lime zest to make dressing.
5. Add drained cucumbers, mint, feta cheese and dressing to the avocados and gently combine. Add pepper (or lemon pepper) to taste. Cover and let stand in refrigerator for about 30 minutes to allow the flavors to blend.