Avocado-Cucumber Salad with Red Onion and Dill
A cooling antioxidant-packed salad featuring avocado and cucumber. This mediterranean-inspired whole30 (anti-inflammatory) ready in about 15 minutes pairs cucumber, avocado, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Avocado-Cucumber Salad with Red Onion and Dill take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Cucumber Salad with Red Onion and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumber from drying out.
Can I substitute ingredients in Avocado-Cucumber Salad with Red Onion and Dill?
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 Red Onion and Dill 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.
What goes well with Avocado-Cucumber Salad with Red Onion and Dill?
Mediterranean whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
