Avocado-Cucumber Salad with Lemon and Fresh Mint
A refreshing nutrient-dense salad rich in omega-3s and antioxidants. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs avocado, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 large, diced avocado
- 1 medium, thinly sliced cucumber
- 1/4 cup, finely minced red onion
- 1 large lemon
- 3 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 2 tbsp, chopped fresh mint
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Instructions
- Step 1: In a medium bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp sea salt, and 1 tbsp minced red onion until emulsified.
- Step 2: Gently fold in diced avocado and sliced cucumber until evenly coated, being careful not to mash the avocado.
- Step 3: Stir in remaining 1 tbsp red onion, 2 tbsp chopped mint, and 1 tbsp lemon zest until fragrant.
- Step 4: Chill for 15 minutes to let flavors meld before serving, ensuring the mint remains vibrant and crisp.
