Avocado & Chia Seed Salad

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Baby spinach with avocado, chia seeds and plenty of chopped cilantro and parsley, dressed in lime juice and sea salt. This Mediterranean Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs avocado, chopped cilantro, and chopped parsley for a weeknight-friendly dinner. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium avocado
• 1/4 cup chopped cilantro
• 2 tbsp chopped parsley
• 1 tbsp chia seeds
• 1 lime
• 1/4 tsp sea salt
• 2 cups baby spinach

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Dice 1 medium avocado into 1/2-inch cubes and place in a medium bowl, then add 1 tbsp chia seeds, 1/4 cup chopped cilantro, and 2 tbsp chopped parsley.
2. Step 2: Squeeze juice from 1 lime over the mixture, add 1/4 tsp sea salt, and toss gently until all ingredients are evenly coated and seeds are slightly softened (about 1 minute).
3. Step 3: Gently fold in 2 cups baby spinach until just combined, being careful not to bruise the leaves.
4. Step 4: Let sit for 5 minutes to allow chia seeds to absorb moisture and flavors before serving at room temperature.