Mediterranean Cucumberand Avocado Salad

Thinly shave 1.5 English cucumbers into ribbons and place them in a large bowl.

Finely dice about one third of a small red onion and add it to the bowl.

Cut the avocado into small cubes and add them to the bowl.

Roughly chop a handful of roasted walnuts (approximately 2–3 tbsp) and toss them in.

Add 5–6 tbsp pomegranate seeds (about half a pomegranate) to the bowl.

Stir in 3–4 tbsp finely chopped fresh parsley and 2 tbsp finely chopped fresh mint.

Dress the salad with the zest and juice of one lemon, 2 tbsp olive oil, a couple pinches of salt and pepper, and optionally 1 tbsp sumac.

Crumble feta cheese over the top.

Gently toss the salad until everything is evenly coated and glossy.