Avocado-Cucumber Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A refreshing salad combining creamy avocado and crisp cucumber tossed in a bright citrus vinaigrette, perfect as a Whole30 side or light meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 10 minutes, pairs ripe avocado, English cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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

• 2 medium, diced ripe avocado
• 1 large, diced English cucumber
• 1/4 small, thinly sliced red onion
• 2 tbsp, chopped fresh cilantro
• 3 tbsp, fresh squeezed orange juice
• 1 tbsp, fresh squeezed lemon juice
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 2 medium diced ripe avocados, 1 large diced English cucumber, 1/4 small thinly sliced red onion, and 2 tbsp chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until well emulsified.
3. Step 3: Pour the citrus vinaigrette over the avocado and cucumber mixture and gently toss to coat without mashing the avocado.
4. Step 4: Let the salad sit for 5 minutes at room temperature to allow flavors to meld before serving.