Avocado-Cucumber 'Noodles' with Lime-Dill Dressing

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 drafted and published.

A no-cook, skin-friendly dish using spiralized veggies and avocado to reduce inflammation and support clear skin during Whole30 resets. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 20 minutes, pairs English cucumber, Ripe avocado, Fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 20 min Serves 2 Mediterranean cuisine 180 cal/serving

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Ingredients

2 medium English cucumber
1 Ripe avocado
2 tbsp Fresh lime juice
3 tbsp Fresh dill
1 tsp Extra-virgin olive oil
1/8 tsp Sea salt

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Instructions

Step 1: Spiralize 2 medium English cucumbers into thin noodles using a handheld spiralizer, then transfer to a bowl and sprinkle with 1/8 tsp sea salt to draw out excess water.
Step 2: While cucumbers release moisture, scoop 1 ripe avocado into a small bowl and mash with 2 tbsp fresh lime juice and 1 tsp extra-virgin olive oil until smooth and creamy, adding more lime juice if too thick.
Step 3: After 5 minutes, squeeze excess water from cucumbers with clean hands, then toss with the avocado-lime mixture and 3 tbsp finely chopped fresh dill until evenly coated and glossy.