Begin by washing and drying your Persian cucumbers or English cucumber thoroughly. Chop them in half lengthwise, then take the flat side of a large knife and gently smash each cucumber half to release their juices and flavors. Cut the smashed cucumbers into 1-inch pieces and transfer them into a mixing bowl.

Grab a ripe avocado and dice it into bite-sized chunks, adding it to the bowl with the cucumbers. Sprinkle in the crumbled feta cheese, chopped pistachios, diced fresh dill, and chopped chives.

In a separate small bowl or jar, combine 2-3 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, 1 tablespoon of Dijon mustard, 2 teaspoons of honey, and the minced garlic cloves. Whisk everything together until well-combined and slightly emulsified.

Pour the dressing over the cucumber and avocado mixture in the bowl. Gently toss together until all ingredients are well-coated in the dressing.

Serve immediately for the best taste and texture. Optionally, sprinkle additional fresh herbs on top before presenting.