Avocado-Cucumber Salad with Lemon-Tahini and Dill
A refreshing salad with creamy avocado and crisp cucumber, dressed in a zesty lemon-tahini sauce. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 10 minutes, pairs avocado, cucumber, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 avocado
- 1 medium cucumber
- 2 tbsp tahini
- 1 lemon
- 1 tbsp fresh dill
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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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: Dice 1 peeled avocado and 1/2-inch thick cucumber slices into 1/2-inch cubes, then place in a mixing bowl.
- Step 2: Whisk 2 tbsp tahini, juice from 1 lemon, 1 tbsp chopped dill, 1/4 tsp sea salt, and 1/8 tsp black pepper until smooth and creamy, adding 1 tsp water if too thick.
- Step 3: Pour dressing over vegetables, toss gently until evenly coated, and let sit for 5 minutes for flavors to meld before serving.
