Avocado-Cucumber Salad with Red Onion and Dill
A cooling antioxidant-packed salad featuring avocado and cucumber. This Mediterranean Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs cucumber, avocado, and red onion for a weeknight-friendly dinner. Each serving lands at about 120 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 "Build a week of meals around this recipe" 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 cucumber
- 1 medium avocado
- 1/4 cup red onion
- 1 tbsp fresh dill
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/4 tsp salt
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Instructions
- Step 1: Thinly slice the 1 large cucumber (about 10 oz) into half-moon pieces and place in a medium bowl.
- Step 2: Dice the 1 medium avocado (about 3 oz) into 1/2-inch cubes and add to the bowl with the cucumber. Finely dice the 1/4 cup red onion and add.
- Step 3: Drizzle the 1 tbsp lemon juice, 1 tsp olive oil, and 1/4 tsp salt over the salad. Sprinkle 1 tbsp chopped fresh dill on top and gently toss until all ingredients are evenly distributed, ensuring the avocado doesn't break apart. Chill for 20 minutes before serving to allow flavors to meld.
