Greek Salad with Avocado and Dill

Peel the cucumbers with a vegetable peeler or knife. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon. Place the cucumbers cut-side down on a cutting board and slice them in 1/2-inch pieces. Place the sliced cucumbers in a colander over a bowl or the sink. Sprinkle liberally with kosher salt.

Slice the tomatoes into quarters and remove the seeds and stems. Place the tomatoes in a large mixing bowl and sprinkle with the feta cheese and garlic.

Slice the avocado in half and remove the pit. Using a spoon, carefully separate the flesh from the peel. Slice the avocado into 1/2-inch cubes and add to the mixing bowl. Add the olives, shallots, dill, parsley, crushed red pepper, vinegar, and olive oil.

Rinse the cucumbers with cold water. Spread out on paper toweling and pat dry. Add the cucumbers to the bowl and mix gently. Serve immediately.