This refreshing Cucumber Salad with Avocado and Feta is a fantastic combination with lime and mint adding so much great flavor! And this is a low-carb vegetarian salad that’s perfect for summer.

PIN Cucumber Salad with Avocado to try it later!

I shared Low-Carb and Keto Mexican Food Dinners last week for Cinco de Mayo, and if you’re still celebrating I think this Cucumber Salad with Avocado and Feta would make a stellar side dish to serve with Mexican food. There’s lime and creamy avocado, and the pungent Feta cheese might even remind you a bit of Mexican Cotija Cheese, or you could make the salad with Cotija if you’d like!

And there is plenty of mint in this tasty salad! I love cooking with fresh mint, and I bought my yearly mint plants at Trader Joe’s and they’re happily growing in my sunny kitchen window. 

If you have to buy mint at the grocery store you can get away with a little less mint than this recipe calls for, but I hope you won’t skip it because the mint flavor really wakes up the flavors. And this recipe was desperately crying out for better photos, so I hope the new ones will entice some of you to try it!

What ingredients do you need for this recipe?

• chopped cucumbers
• pinch of salt, for drawing water out of cucumber
• avocados
• fresh-squeezed lime juice, I used my fresh-frozen lime juice
• finely chopped fresh mint (see notes)
• crumbled Feta
• olive oil

What kind of cucumbers did I use?

You can see in the photos that I made the Cucumber Salad with Avocado with large garden cucumbers, which of course taste great with the ingredients in the salad. But if you don’t have a garden I’d use little Persian cucumbers so you don’t have to worry about the skin or the seeds.

What kind of Feta do I prefer?

I’m a huge fan of Feta cheese! But I don’t buy the pre-crumbled Feta, which doesn’t stay good in the fridge nearly as long. And I have a strong preference for sheep’s milk Feta, which is a bit milder. My current preferred Feta is this Kirkland Organic Feta from Greece; check it out if you shop at Costco.

Want more recipes using Feta Cheese?

I love salads with Feta Cheese, and my blog has so many of them that I made a collection with more than 20 Low-Carb and Keto Salads with Feta Cheese. For other recipe ideas with Feta, check out my collection of Low-Carb Feta Cheese Recipes.

Tips for making Cucumber Salad with Avocado and Feta:

1. Cut off both ends of cucumbers, peel some or all of the skin, slice in half lengthwise, and scrape out the seeds with a spoon. Then cut into half moon slices. (If you’re using small mini cucumbers, just cut into slices.)
2. Put cucumbers into a colander and sprinkle with a little salt, and let the salt draw out some of the water from the cucumber.
3. Whisk together the fresh-squeezed lime juice and olive oil to make the dressing.
4. Wash mint in cold water, spin dry in a salad spinner (affiliate link), and finely chop.
5. Crumble the Feta Cheese. 
6. Cut up avocado and toss with the lime juice.
7. If your cucumbers seem wet, you might want to lay a paper towel on the cutting board and spread the cucumbers out on the towel. Cover with another towel and blot dry (this will also remove excess salt.)
8. Toss the drained and dried cucumbers with the avocado and the dressing. Then add the chopped mint and the Feta and gently toss to combine.
9. Serve right away.
10. This is not great after it’s been in the fridge overnight because the mint overpowers all the other flavors. If you won’t eat it all at once I would set aside part of each ingredient to store separately and combine them right before you eat. I’d save one avocado and chop it right before eating the leftovers.

Make it a Low-Carb Meal:

This Delicious Cucumber Salad with Avocado and Feta would be great to serve with Rosemary Mustard Grilled Chicken, Chicken Cutlets with Mustard Sauce, Grilled Salmon Burgers with Caper Mayonnaise, or Baked Parmesan Crusted Chicken.

More Delicious Salads with Avocado:

Avocado Tomato Salad

Chicken and Avocado Salad with Lime and Cilantro

Bacon, Lettuce, Tomato, and Avocado Salad

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta

Avocado Egg Salad

Try This Next Tomato Avocado Salad with Edamame

Ingredients

Ingredients:

• 2 cups chopped cucumbers (see notes)
• generous pinch of salt, for drawing water out of cucumber
• 2 small ripe avocados, peeled and chopped into 1/2 inch pieces
• 1 T fresh lime juice (to toss with avocado, see notes)
• 1/2 cup finely chopped fresh mint (see notes)
• 1/2 cup crumbled Feta (more or less to taste)

Dressing Ingredients:

• 2 T extra-virgin olive oil
• 1 T fresh lime juice

Instructions

1. If you aren’t using small Persian cucumbers I would peel the cucumbers, cut in half lengthwise, and scrape out seeds with a sharp spoon. (Persian cucumbers don’t need to be peeled and you can keep the seeds in.)
2. Cut cucumber into 1/2 inch slices and put in colander.
3. Sprinkle with generous pinch of salt and let sit for 20-30 minutes.
4. While cucumber is draining, whisk together olive oil and lime juice to make dressing.
5. Wash mint in a salad spinner (affiliate link) with very cold water, especially if it’s even the tiniest bit wilted, and spin dry. Finely chop the mint with a chef’s knife.
6. Crumble the Feta and measure out desired amount.
7. Peel the avocado and chop into 1/2 inch pieces.  Put avocado into large salad bowl and toss with 1 tablespoon of lime juice.
8. After cucumbers have released water for 20-30 minutes, check to see how wet they are. If they’re very wet you might want to lay a paper towel on the counter, spread cucumbers out on the towel, and use more paper towels to blot the cucumbers to remove the water and salt.
9. Add drained cucumbers and dressing to avocado and stir to combine.
10. Then gently stir the crumbled feta and mint into the salad.
11. Serve immediately.

Notes

You will need 6 Persian cucumbers or 3-4 medium cucumbers. I used my fresh-frozen lime juice for this recipe. Measure the mint after chopping. If you’re not a fan of mint, I’d use thinly sliced green onion to replace it.

If you’d like a version of this with fewer carbs, use just one avocado.

Recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 289Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 17mgSodium: 218mgCarbohydrates: 14gFiber: 7gSugar: 3gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cucumber Salad with Avocado and Feta would be a perfect side dish for low-carb or low-glycemic eating plans, including Keto. The salad would also work for any phase of the original South Beach Diet, although South Beach might prefer a bit less cheese.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007! It was updated with better photos in 2017 and updated again with more information in 2022.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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