Avocado-Cucumber Zoodle Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing, skin-clearing salad that eliminates Whole30 breakout triggers with no nightshades or added sugars. This Mediterranean-inspired Whole30 recipe, ready in about 25 minutes, pairs zucchini, avocado, cucumber 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

• 4 medium zucchini
• 1 large avocado
• 1 medium cucumber
• 2 medium lime
• 1/4 cup thinly sliced red onion
• 3 tbsp chopped fresh cilantro
• 2 tbsp olive oil
• 1/2 tsp sea salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Spiralize 4 medium zucchinis into noodles and place in a colander. Toss with 1/2 tsp sea salt and let drain for 15 minutes to remove excess water, then pat dry with paper towels.
2. Step 2: Dice 1 large avocado and 1 medium cucumber into 1/4-inch cubes. Place in a large bowl with 1/4 cup thinly sliced red onion and 3 tbsp chopped fresh cilantro.
3. Step 3: Squeeze juice from 2 medium limes into a small bowl, then whisk in 2 tbsp olive oil and 1/4 tsp sea salt until emulsified. Pour dressing over the vegetable mixture and toss gently to coat.
4. Step 4: Add the drained zucchini noodles to the bowl and toss until evenly distributed. Chill for 20 minutes before serving to allow flavors to meld.