Smashed Cucumber Salad with Feta and Dill: Your New Favorite Healthy Summer Salad

There are few things in life more satisfying than finding a recipe that’s healthy, fast, and genuinely delicious. This smashed cucumber salad checks all those boxes—and then some. Whether you’re prepping a light lunch for yourself or need a refreshing side dish for your next cookout, this crisp and creamy number is about to become your new warm-weather staple.

Let’s be real for a second—summer eating should be as stress-free as your favorite flip-flops. We’re talking no-cook, no-fuss, and definitely no sweating over a hot stove. That’s why I adore this dish: it’s loaded with crunchy cucumbers, creamy avocado, zesty feta, and fresh dill. Plus, it’s naturally gluten-free and only takes 10 minutes from start to finish. Yes, ten.

So, grab a bowl and a big spoon. This is the kind of salad that’s made for scooping up and savoring every bite.

Why You’ll Love This Smashed Cucumber Salad

This isn’t your average sad desk salad. The smashing technique draws out the cucumbers’ natural juices and gives them an almost pickled crunch. Add in creamy chunks of avocado, salty feta, the nutty bite of pistachios, and a tangy lemon-mustard dressing—you’re hitting all the right notes: salty, savory, creamy, and crisp.

Not to mention, it’s:

• Perfectly balanced in texture and flavor
• Packed with fresh herbs like dill and chives
• Ready in just 10 minutes
• Naturally gluten-free and full of good-for-you fats
• Ideal for hot summer days when turning on the oven feels like a crime

Ingredients

• 4 Persian cucumbers or 1 English cucumber (approx. 400 g)
• 1 medium ripe avocado (approx. 150 g)
• 1/4 cup (60 ml) crumbled feta cheese
• 1/4 cup (60 ml) chopped pistachios
• 1/4 cup (60 ml) chopped fresh dill
• 1/4 cup (60 ml) chopped fresh chives

For the dressing:

• 2–3 tbsp (30–45 ml) extra virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) Dijon mustard
• 2 tsp (10 ml) honey
• 2 cloves garlic, minced
• Salt and pepper to taste

How to Make It

1. Smash the cucumbers: Wash and dry thoroughly. Cut each cucumber in half, then use the flat side of a knife and your hand to gently press down until they crack. Cut into 1-inch pieces and toss into a medium bowl.
2. Add the creamy: Peel and dice the avocado. Add it to the cucumbers.
3. Bring in the flavor: Add feta, pistachios, dill, and chives.
4. Make the dressing: In a separate jar or bowl, whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper until smooth and emulsified.
5. Toss and serve: Pour the dressing over the salad and gently toss. Serve right away or chill for a bit to let the flavors mingle.

Tips for Salad Success

• Don’t skip the smashing! It helps the dressing soak into the cucumbers.
• Use ripe, but firm avocados so they hold their shape.
• Toast your pistachios lightly if you want an extra flavor punch.
• If you’re prepping ahead, wait to add the avocado until just before serving to keep it fresh.
• A sprinkle of extra dill or chives on top right before serving adds a pop of color and flavor.

Olivia’s Kitchen Story

This smashed cucumber salad was a happy accident that turned into a weekly must-have in my house. One summer afternoon, with cucumbers overflowing from the farmer’s market haul and a nearly-too-soft avocado on the counter, I tossed together what I had—and boom, magic.

I served it with grilled chicken that evening, and my kids (yes, the picky ones) actually fought over the last bite. That’s when I knew it was a keeper. Since then, it’s become my go-to when I want something fresh but still satisfying. Bonus: it travels well, so it’s now a potluck favorite too.

What to Serve With Smashed Cucumber Salad

This salad plays well with just about everything. Serve it alongside grilled salmon or chicken for a full meal. It also makes a lovely partner to burgers—especially veggie ones—adding a refreshing contrast.

Want to keep it light? Pile it on top of toast for a deconstructed avocado toast moment or scoop it with gluten-free crackers for a fun, finger-food vibe. Hosting a brunch? This salad nestles beautifully next to a frittata or quiche.

Honestly, it’s so good, you might just want to eat it straight from the bowl. No judgment here.

How to Store It

This salad is best fresh but can be stored in an airtight container in the fridge for up to 24 hours. The cucumbers may release more water over time, so give it a quick stir before serving.

If you want to prep ahead, mix everything except the avocado and dressing. Add those just before serving to keep the texture on point.

Pro tip: If you have leftovers, try spooning them over rice or a grain bowl the next day. The dressing soaks in beautifully!

FAQs

Can I make this without feta?

Absolutely! Try goat cheese or leave it out entirely for a dairy-free version.

Is this salad gluten-free?

Yes! No hidden gluten here—just fresh, wholesome ingredients.

What can I use instead of pistachios?

Chopped almonds, walnuts, or even sunflower seeds work great too.

Can I make it ahead for a party?

Yes, just keep the avocado and dressing separate until you’re ready to serve.

Can I use regular cucumbers instead of Persian?

Definitely. English cucumbers work best as a swap since they’re seedless and crisp.

Let’s Wrap This Up (With Feta and Dill, Please)

If summer had a flavor, this smashed cucumber salad would be it—cool, crisp, and bursting with fresh herbs. With its bright lemony dressing, creamy avocado, and just enough feta to make things interesting, it’s everything you want in a healthy summer salad.

Whether you’re making it for a weekday lunch, a picnic with friends, or just because your cucumbers are begging to be used, this recipe delivers every single time. From my kitchen to yours, I hope it brings a little more joy—and a lot more flavor—to your summer table.

Discover more delicious recipes by following me on Facebook and Pinterest.

Smashed Cucumber Salad

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• Author: Amanda Thompson
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A refreshing, no-cook summer salad combining crisp smashed cucumbers, creamy avocado, tangy feta, fresh dill, and crunchy pistachios, all tossed in a zesty lemon-mustard dressing. Naturally gluten-free, quick to prepare, and perfect as a light lunch or a vibrant side for picnics, cookouts, or casual dinners.

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Ingredients

Scale 1x2x3x

• 4 Persian cucumbers or 1 English cucumber (approx. 400 g)

• 1 medium ripe avocado (approx. 150 g)

• 1/4 cup (60 ml) crumbled feta cheese

• 1/4 cup (60 ml) chopped pistachios

• 1/4 cup (60 ml) chopped fresh dill

• 1/4 cup (60 ml) chopped fresh chives

Dressing:

• 2–3 tbsp (30–45 ml) extra virgin olive oil

• 1 tbsp (15 ml) lemon juice

• 1 tbsp (15 ml) Dijon mustard

• 2 tsp (10 ml) honey

• 2 cloves garlic, minced

• Salt and pepper, to taste

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Instructions

• Wash and dry the cucumbers. Cut in half and smash gently with the flat side of a knife. Cut into 1-inch pieces and place in a medium bowl.

• Peel and dice the avocado; add to the cucumbers.

• Add feta, pistachios, dill, and chives.

• In a separate bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth.

• Pour dressing over the salad and toss gently. Serve immediately or chill briefly before serving.

Notes

Smashing cucumbers enhances texture and allows the dressing to penetrate.

Use firm, ripe avocados to maintain shape.

Toast pistachios lightly for deeper flavor.

Add avocado and dressing just before serving if preparing ahead.

Garnish with extra dill or chives for presentation.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean / Modern