Cucumber-Avocado & Herb Salad with Lemon-Tahini Dressing
A refreshing, protein-packed salad with cool cucumbers, creamy avocado, and a zesty lemon-tahini dressing—perfect for hot days or as a side to grilled proteins. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes blends large (200g), diced avocado, (35g), finely sliced red onion, chopped fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 (300g), thinly sliced English cucumbers
- 1 large (200g), diced avocado
- 1/4 cup (35g), finely sliced red onion
- 2 tbsp, chopped fresh dill
- 1 tbsp, chopped fresh mint
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp water
- 1 tsp olive oil
- 1/4 tsp salt
- pinch black pepper
Instructions
- Step 1: In a large bowl, combine 2 thinly sliced English cucumbers, 1 diced avocado, and 1/4 cup finely sliced red onion; gently toss to avoid mashing the avocado.
- Step 2: In a small jar, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp maple syrup, 2 tbsp water, 1 tsp olive oil, 1/4 tsp salt, and a pinch of black pepper until smooth and emulsified.
- Step 3: Pour the dressing over the cucumber mixture and sprinkle with 2 tbsp chopped fresh dill and 1 tbsp chopped fresh mint; toss gently until evenly coated and the dressing clings to the ingredients.
- Step 4: Chill for 15 minutes to allow flavors to meld before serving, then taste and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Avocado & Herb Salad with Lemon-Tahini Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cucumber-Avocado & Herb Salad with Lemon-Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cucumber-Avocado & Herb Salad with Lemon-Tahini Dressing?
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 & Herb Salad with Lemon-Tahini Dressing 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 Cucumber-Avocado & Herb Salad with Lemon-Tahini Dressing 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
