Avocado-Cucumber Zoodle Salad with Dill
A refreshing, no-cook salad featuring spiralized zucchini noodles and creamy avocado dressing, perfect for avoiding Whole30 digestion issues. This mediterranean-inspired whole30 (dairy-free) ready in about 20 minutes pairs medium (12 oz total) zucchini, (3 oz) avocado, (1 oz) fresh dill 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium (12 oz total) zucchini
- 1 (3 oz) avocado
- 1/4 cup (1 oz) fresh dill
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/2 cup (3 oz), diced cucumber
Instructions
- Step 1: Spiralize zucchini into noodles using a spiralizer, then place in a colander. Sprinkle with 1/4 tsp sea salt and let sit for 10 minutes to draw out excess moisture, then pat dry with a clean towel.
- Step 2: In a blender, combine avocado, 1/4 cup dill, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Blend until smooth and creamy, scraping down sides as needed.
- Step 3: Toss dried zucchini noodles with cucumber and avocado dressing until evenly coated. Chill for 15 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Cucumber Zoodle Salad with Dill take to make?
Total time is about 20 minutes (20 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 Zoodle Salad with 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 medium (12 oz total) zucchini from drying out.
Can I substitute ingredients in Avocado-Cucumber Zoodle Salad with 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 Zoodle Salad with 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.
Is Avocado-Cucumber Zoodle Salad with Dill dairy-free?
Yes — this recipe is tagged dairy-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
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
