Avocado & Cucumber 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 drafted and published.

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.

Prep: 10 min Serves 2 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.