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-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs avocado, chopped cilantro, chopped parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.