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 recipe, 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
