Avocado & Cucumber Salad
A refreshing salad featuring creamy avocado and crisp cucumber. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 10 minutes, pairs ripe avocado, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, diced ripe avocado
- 1 medium, thinly sliced cucumber
- 1/4 cup, finely minced red onion
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 1 diced ripe avocado, 1 medium thinly sliced cucumber, and 1/4 cup finely minced red onion, gently tossing to prevent browning.
- Step 2: Add 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1/4 tsp sea salt to the bowl. Toss gently until all ingredients are evenly coated, then let sit for 5 minutes to allow flavors to meld.
- Step 3: Serve chilled as a light side dish or over greens, ensuring the avocado remains creamy and the cucumber provides a crisp texture without excess moisture.






