Once the buckwheat/string beans are cool, add them to a large salad bowl.
Add the cucumbers, tomatoes, onions, and scallions.
Sprinkle with 1/2 the salt and 1/2 the black pepper.
Add the cumin to the lemon juice. Stir. Drizzle/pour over the salad.Note: I mix the cumin and lemon juice together to allow the cumin to mix in more thoroughly into the salad. Drizzle in the olive oil.
Sprinkle in the dill and minced garlic.
Use two salad spoons to gently combine.
Remove the pits from the peaches. Cut the peaches into your desired diced/chopped sizes. Add them to the salad.
Cut avocado into two lenghtwise. Remove the pit. Cut each avocado half into two and peel off the skin. Dice the avocado quarters into your desired chunk sizes. Add them to the salad.Note: If you diced the avocado before they are actully needed, you will need to coat them with lemon or lime juice to prevent them from becoming brownish. Juice the remaining 1/2 lemon over the salad. Add the remaining salt and black pepper.
Crumble the feta into the salad.
Mix gently to combine all the ingredients.
Allow the salad to rest at least 1 hour before serving.Note: the salad can be eaten right away or refrigerate up to 1 day. The flavors will taste better the longer they rest. Plate and serve as a lunch salad or serve as a side dish. Enjoy!