Chilled Avocado-Cucumber Salad with Dill
Cucumber and avocado dressed in fresh lemon juice and extra-virgin olive oil, finished with fresh dill. This mediterranean-inspired whole30 ready in about 10 minutes pairs cucumber, avocado, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1/2 avocado
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1/8 tsp sea salt
- 2 tbsp fresh dill
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Thinly slice 1 large cucumber using a mandoline or sharp knife, then toss with 1 tbsp extra-virgin olive oil and 1/8 tsp sea salt in a bowl.
- Step 2: Halve and pit 1/2 ripe avocado, then dice into 1/4-inch cubes. Add to the cucumber mixture and gently toss to combine.
- Step 3: Squeeze 2 tbsp fresh lemon juice over the salad, then sprinkle with 2 tbsp finely chopped fresh dill. Toss gently until all ingredients are evenly coated and the avocado is just starting to soften.
- Step 4: Let sit for 5 minutes at room temperature to allow flavors to meld before serving.
Frequently asked questions
How long does Chilled Avocado-Cucumber Salad with Dill take to make?
Total time is about 10 minutes (10 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 Chilled Avocado-Cucumber 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 cucumber from drying out.
Can I substitute ingredients in Chilled Avocado-Cucumber 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 Chilled Avocado-Cucumber 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.
What goes well with Chilled Avocado-Cucumber Salad with 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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
