Cucumber-Avocado Fermented Salad with Dill
A refreshing, probiotic-rich salad to ease bloating, featuring crisp cucumbers and creamy avocado with bright dill notes. This mediterranean-inspired whole30 ready in about 15 minutes pairs large, diced avocado, chopped fresh dill, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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, peeled and diced 1/2-inch cucumbers
- 1 large, diced avocado
- 3 tbsp, chopped fresh dill
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- 1/4 tsp sea salt
Instructions
- Step 1: In a medium bowl, combine 2 medium peeled and diced cucumbers with 1 large diced avocado, 3 tbsp chopped fresh dill, 1 tbsp apple cider vinegar, 1 tsp olive oil, and 1/4 tsp sea salt.
- Step 2: Gently toss until all ingredients are evenly coated, then refrigerate for 20 minutes to allow flavors to meld and reduce bloating.
- Step 3: Taste and adjust seasoning with additional sea salt if needed before serving chilled.
- Step 4: Serve immediately as a side dish or over a bed of mixed greens for a complete meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Avocado Fermented Salad with Dill take to make?
Total time is about 15 minutes (15 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 Cucumber-Avocado Fermented 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 large, diced avocado from drying out.
Can I substitute ingredients in Cucumber-Avocado Fermented 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 Cucumber-Avocado Fermented 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 Cucumber-Avocado Fermented Salad with Dill?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Okay for a quick meal. I've had better whole30 dishes though.
