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Crunchy Cucumber, Feta, and Almond Salad

Photo: Greg Dupree
Active time 10 mins
Total time 10 mins
Yield

Serves 8 (serving size: about 1 1/2 cups)

Texture is the most satisfying element of a great salad. Crunchy and crisp vegetables signify freshness—they taste as vibrant as they look. Here we dial up the crunch with crisp romaine hearts, sliced cucumber, and coarsely chopped almonds (which lend much more texture than sliced or slivered nuts). Crunchy vegetables tend to be milder due to higher water content; a generous hit of fresh dill adds a welcome herbaceousness to the finished salad. Simplicity plays a role in texture, too: Incorporating fewer elements allows you to identify and enjoy every kind of crunch without overwhelming the palate.

Ingredients

  • 4 cups coarsely chopped romaine lettuce heart (about 1)
  • 2 1/2 cups (1/2-in.) diced English cucumber (about 1 medium)
  • 1/2 cup unsalted roasted almonds, coarsely chopped
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 110
  • fat 9.5 g
  • satfat 1.9 g
  • monofat 5.6 g
  • polyfat 1.5 g
  • protein 3 g
  • carbohydrate 4 g
  • fiber 2 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 203 mg
  • calcium 73 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine lettuce, cucumber, almonds, and feta in a large bowl; toss. Combine dill and remaining ingredients in a small bowl, stirring with a whisk. Add dill mixture to lettuce mixture; toss to coat.