How to Make It
With a mandoline or vegetable peeler, slice cucumbers into thin ribbons. Toss with lime juice and oil. Add peas, avocado, radishes, mint, and feta. Season with salt and pepper to taste and serve immediately. Do not let the salad stand more than 25 minutes before serving or it will become soggy.
Adapted from Dishing Up the Dirt (Harper Wave; $30), a farm-to-table cookbook by Andrea Bemis, based on her popular blog of the same name, dishingupthedirt.com.