Avocado-Cucumber Salad with Lime-Dill Dressing
A refreshing vegan salad packed with healthy fats and vitamin E to support skin health and reduce breakouts during Whole30. This mediterranean-inspired vegan (gluten-free) ready in about 10 minutes blends diced avocado, medium, thinly sliced cucumber, chopped fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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, diced avocado
- 1 medium, thinly sliced cucumber
- 3 tbsp, chopped fresh dill
- 1, juiced lime
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 diced avocados and 1 medium sliced cucumber. Gently toss to prevent browning.
- Step 2: Whisk 2 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp sea salt, 1/8 tsp black pepper, and 1 tbsp chopped dill in a small bowl until emulsified.
- Step 3: Pour the dressing over the avocado-cucumber mixture and toss gently until evenly coated, ensuring the avocado stays intact.
- Step 4: Chill for 10 minutes to allow flavors to meld, then serve cold as a side or main dish. Garnish with remaining 2 tbsp chopped dill just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Cucumber Salad with Lime-Dill Dressing take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado-Cucumber Salad with Lime-Dill Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado-Cucumber Salad with Lime-Dill Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Cucumber Salad with Lime-Dill Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Cucumber Salad with Lime-Dill Dressing gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to vegan dish. We make it weekly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
