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Thinly slice or dice 5-6 Persian cucumbers and add them to a mason jar or salad bowl.
Cube an avocado and add it to the jar/bowl.
Thinly slice 1 scallion, including both the white and green parts.
Finely chop a handful of fresh dill and fresh mint, yielding about ⅓ cup of each herb.
Add 2 oz of toasted and cooled walnuts (or pistachios), 1.5 oz of feta cheese, and 2 tbsp of sumac.
Dress the salad with the zest of 1 lemon, the juice of ½ lemon, 3-4 tbsp of a good olive oil, and a couple pinches of salt and pepper.
Give the salad a good shake (or toss) and enjoy.