This is a fantastic salad to make in the summer when the weather is hot and the produce is in season. Start by examining the cucumbers that you have and deciding if they are large or small. You will want to have about two cups when you are done, butt they will had their peels and seeds removed. For this reason, it might take four to have enough if they are medium but only two if they are especially large.

Start by peeling the cumbers. If they are especially large, also scoop out the seeds. Cut the cucumber into half an inch cubes and put these in a colander. Sprinkle them with a good handful of salt to pull out some of the water. Allow them to rest in the colander for thirty minutes. At this time, take paper towels to gently remove the water and salt.

While the cucumber is soaking, it is a good time to peel and chop the avocado. To peel the avocado, use a paring knife to cut it in half vertically. Then use the paring knife to remove the pit by stabbing the center of the pit with the point of the knife. Use the knife to gently score the inside of the avocado, making sure not to cut through the skin and cutting the avocado into half inch cubes. Use a small spoon to scoop it out and sprinkle it with some lime juice. Put this in a large salad bowl.

Take some mint and wash it. Finely chop it and measure to get half a cup. Put this in a bowl and whisk in one fourth of a cup of olive oil and whatever juice and zest you can get from the rest of the lime. Gently toss this with the cucumber that has been drained and has had the salt rubbed off. Finely chop two scallions and add them. Measure one half of a cup of feta and fold this into the salad. Before serving, grind a little black pepper onto the salad. This is ready to be served right away. I like to place a small pile of Romaine on individual plates and pile a greater amount of this salad on top.

I have no idea how well it would last if put into a refrigerator and kept one or two days because I have yet to have this salad that was around that amount of time!