Chilled Cucumber-Avocado Salad with Lemon and Dill
A refreshing, hydrating salad featuring crisp cucumbers and creamy avocado, dressed in a bright lemon-dill vinaigrette perfect for easing discomfort during dietary transitions. This mediterranean-inspired whole30 (vegetarian) ready in about 20 minutes pairs large, peeled and diced cucumber, diced avocado, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 1 large, peeled and diced cucumber
- 1, diced avocado
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped fresh dill
- 2 tbsp, chopped fresh parsley
- 1, juiced and zested lemon
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine 1 large peeled and diced cucumber, 1 diced avocado, and 1/4 cup finely diced red onion.
- Step 2: In a small bowl, whisk together 1 tbsp olive oil, the juice and zest of 1 lemon, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the cucumber mixture and gently toss to coat. Stir in 2 tbsp chopped fresh dill and 2 tbsp chopped fresh parsley. Refrigerate for at least 30 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 Chilled Cucumber-Avocado Salad with Lemon and 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 Chilled Cucumber-Avocado Salad with Lemon 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 diced avocado from drying out.
Can I substitute ingredients in Chilled Cucumber-Avocado Salad with Lemon 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 Chilled Cucumber-Avocado Salad with Lemon 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.
Is Chilled Cucumber-Avocado Salad with Lemon and Dill vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
