Avocado Cucumber Salad With Feta

Creamy Feta Dressing:

½ cup (75 g) light feta cheese, pat dry & crumbled

juice of ½ lemon (~25-30 mL), freshly squeezed

1 tbsp (15 mL) extra virgin olive oil

¼ tsp: salt, ground black pepper

Greek Avocado Dill Salad:

1 large cucumber (250 g), thinly sliced

1 large avocado (120 g), diced

¼ medium red onion (40 g), thinly sliced

3 tbsp (6 g) fresh dill, finely chopped

Greek Salmon:

12 oz atlantic salmon fillets

1 tbsp (15 mL) extre virgin olive oil (optional)

2 tsp garlic powder

1 tsp paprika

½ tsp: salt, dried oregano

¼ tsp: ground black pepper, cumin

Make the dressing. Whisk the dressing ingredients together in a small measuring glass or jar. Set it aside once done.
Toss. Add the cucumbers, avocado, feta cheese, onion, dill and basil to a large bowl. Pour the dressing over the top and toss until the salad is coated to your liking. Taste and adjust the salt and pepper, if needed.
Air fry salmon for ~10-12 minutes at 400 F. sER
Serve salmon alongside Greek Dill Avocado Dill salad. Enjoy! erve immediately and enjoy.