Creamy Avocado-Cucumber Salad with Lemon-Herb Dressing

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

A refreshing, no-cook salad that stabilizes blood sugar and supports skin health, perfect for Whole30 reintroduction days. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs avocado, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 avocado
• 1 medium cucumber
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cut avocado in half, remove pit, and dice flesh into 1/4-inch cubes. Place in a bowl and toss gently with 1 tbsp lemon juice to prevent browning.
2. Step 2: Peel cucumber, remove seeds, and dice into 1/4-inch cubes. Add to avocado bowl with thinly sliced red onion.
3. Step 3: Whisk together olive oil, remaining 1 tbsp lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper in a small bowl until emulsified.
4. Step 4: Pour dressing over salad and toss gently with chopped dill and mint until evenly coated.
5. Step 5: Chill for 15 minutes before serving to allow flavors to meld, ensuring optimal skin health benefits.