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This salad is really the best of everything. Its got crunchy cucumbers, super fresh bursts of flavors from herbs, creamy avocado, crunchy roasted walnuts, and of course, crowned with some shredded feta and GOOD olive oil to bring it all together.
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It is SO easy and SO good.
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Here is how to make it:
Grab 5-6 Persian cucumbers. Cut them down the middle, smash them carefully with a large knife, then cut them into thirds. I find this size works best for me, but go ahead and cut them however way you like. Add to a salad bowl.
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Grab a large avocado (or two), cut into chunks, and add it to the bowl.
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Grab a large handful of fresh herbs. I find that the combination of fresh dill and garlic chives (or regular chives) works best for this recipe. Any ratio of these work, but I did a large handful of dill (about ½ cup) and small handful of chives (about ¼ cup). Finely chop them and add to the salad bowl. Do not substitute in dry herbs for fresh for this recipe - the fresh herbs are key
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Add ⅓ to ½ cup toasted and cooled walnuts to the bowl.
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Add the juice of ½ large lemon, a couple pinches of salt, fresh cracked pepper, and 1 tbsp sumac.
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Shred (or crumble) 1 ounce of a high quality feta, and drizzle 2-3 tablespoons of a GOOD olive oil over the salad.
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Give it a toss, adjust as you like, and enjoy!