Avocado-Cucumber 'Noodles' Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Refreshing raw 'noodles' made from spiralized vegetables, tossed in a zesty lime-cilantro dressing. This Mexican-inspired keto recipe (vegetarian, low-carb), ready in about 12 minutes, pairs avocado, cucumber, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 12 min Serves 2 Mexican-inspired cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 medium avocado in half, remove pit, and scoop flesh into a bowl. Add 1/2 cucumber (peeled and seeded), 1/2 lime juice, 2 tbsp fresh cilantro, 1/2 minced garlic clove, 1 tsp olive oil, and 1/8 tsp salt.
  2. Step 2: Mash with a fork until mostly smooth but still slightly chunky, then fold in 1/2 peeled and thinly sliced cucumber.
  3. Step 3: Let sit at room temperature for 10 minutes to allow flavors to meld, stirring gently once.
  4. Step 4: Taste and adjust seasoning, adding more lime juice or salt as needed. Serve chilled or at room temperature.

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