Tuna Avocado Cucumber Salad with Feta Cheese

This is a Mexican/Mediterranean-inspired recipe based on one by Natasha’s Kitchen. The only addition I made is the feta cheese. This is a quick, healthy and refreshing side dish that’s perfect for your next outdoor BBQ.  Enjoy!



1 11-oz. foil package StarKist tuna
2 avocados, diced in 1/2″ chunks
1 small cucumber, peeled, seeded and sliced in 1/4″ chunks
1 cup loosely-packed cilantro leaves
1/4 diced red onion
2 tbs. XV olive oil
Juice of 1/2 lemon
1/4 cup crumbled feta cheese
Kosher salt to taste
Fresh-ground black pepper to taste



Remove the tuna from the package and place in a mixing bowl. Break apart into medium-sized chunks. Add the rest of the ingredients except for the avocado, and season to taste. Mix gently.

Gently fold in the avocado and let chill for one hour before serving.
(It’s best to add the avocado last, so it doesn’t fall apart.)

Serves 4


Tomato Cucumber Salad with Spicy Vinaigrette

This is a really great recipe on a hot summer day. Goes well with grilled corn.


3 huge garden beefsteak tomatoes
1/2 cucumber, peeled
6 red onion slices

1/3 cup XV olive oil
2 tbs. fresh lime juice
1 tbs. red wine vinegar
1 clove garlic, chopped fine
1/3 cup washed cilantro leaves
1 tsp. honey
Hot pepper sauce
Pinch of salt
Fresh ground black pepper


Slice tomatoes, cucumber and onion.

Combine all other ingredients in a food processor and puree. Pour mixture over the salad in a nice serving dish and place in fridge, covered for 3 hours. Serve.

Serves 4-6.

Side note: Tomatoes don’t do well when stored in the fridge overnight… they get tasteless and mushy. Try to use them up the day they were prepared.

Thai Cucumber Salad

Thai Cucumber Salad with Fresh Garden Basil | Culinary Compost Recipes
This salad was one of my favorites at a local Thai restaurant. After some coaxing and a five-dollar tip, I persuaded an unexperienced doe-eyed waitress to part with the recipe. So are the perils of hacker-cuisine in Eastern Wisconsin. The perfect side dish on a hot day — try it with grilled corn and pork chops.



1/4 cup red or rice wine vinegar
Juice from one fresh lemon or lime
1 tbs sugar
1 tsp. salt
1/2 tsp. red pepper flakes, to taste
2 cucumbers, peeled, seeded and julienned
1/2 cup red onion, thinly sliced
1/4 cup washed cilantro leaves
2 large, fresh garden Thai basil leaves, cut in thin strips (optional)



Mix the dressing, salt, sugar and pepper in a dish using a wire whisk.  Add to the veggies and toss to coat. Cover and chill in your fridge for at least 2 hours.

You can substitute a fresh serrano or jalapeno pepper for the pepper flakes.

Serves 4

Summer Cucumber Salad

This recipe is from my Mom. It’s older than dirt and an instant classic. Paired with corn and kabobs on the grill… nothing better.


2-3 fresh cucumbers
1 tbs. salt
1 cup milk
3 tbs. vinegar
1-1/2 tbs. sugar
1 medium white onion
Salt and pepper to taste


Wash, peel and slice the cucumbers crosswise into 1/4″ sections. Soak in a bowl with cold water and 1 tbs. salt for about 20 minutes.

Drain the water from the bowl. Add the remaining ingredients. Mix well, taste and correct the seasoning if necessary. Chill overnight, covered. The correct amount of pepper, salt, vinegar and sugar in this recipe is key.

Great side dish for a hot summer day.