✅ Ingredients:

• 1 ½ lbs. seedless cucumbers (such as English or Persian)

• Kosher salt, to taste

• ¾ cup roasted, salted cashews, roughly chopped or halved

• ½ cup chopped scallions (green parts of green onions)

• ⅓ cup roughly chopped cilantro (leaves and tender stems)

• 1 small jalapeño, seeds and ribs removed, finely diced

• 6 oz Feta cheese, crumbled or torn into small chunks

• 3 tablespoons avocado oil

• 2 tablespoons fresh lime juice or rice vinegar

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🌀 Instructions:

1. Smash the cucumbers:

   • Cut cucumbers in half lengthwise.

   • Place them cut-side down on a cutting board and press firmly with the flat side of a chef’s knife or rolling pin to crush them gently.

   • Cut into bite-sized pieces and place in a colander.

   • Toss with a generous pinch of kosher salt and let drain for 15–30 minutes to release excess water.

2. Prep the ingredients:

   • While cucumbers drain, prep scallions, cilantro, jalapeño, and cashews.

   • Crumble or tear feta into small, bite-sized pieces.

3. Assemble the salad:

   • Pat the cucumbers dry with paper towels.

   • In a large mixing bowl, combine cucumbers, scallions, cilantro, and jalapeño.

   • Drizzle with avocado oil and lime juice (or rice vinegar).

   • Toss gently to combine.

4. Finish with crunch and creaminess:

   • Add chopped cashews and feta cheese.

   • Toss once more gently to distribute the flavors without breaking up the feta too much.

5. Serve chilled or at room temperature. Best enjoyed fresh but can be stored in the fridge for up to a day.

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💡 Tips & Variations:

• Swap avocado oil with olive oil if needed.

• Add mint or Thai basil for an herbal twist.

• Want more heat? Leave some seeds in the jalapeño or add red chili flakes.

• For extra tang, use pickled jalapeños instead of fresh!