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 recipe, ready in about 15 minutes, pairs cucumbers, avocado, fresh dill 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 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
- 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
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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: 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.
