Cucumber-Avocado & Herb Salad with Lemon Vinaigrette
A refreshing, skin-loving salad packed with healthy fats and crisp vegetables, ready in 15 minutes with no cooking required. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 15 minutes, pairs cucumber, avocado, 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 cucumber
- 1 medium avocado
- 1/4 cup red onion
- 2 tbsp fresh dill
- 1 large lemon
- 2 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
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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: Dice 1 large cucumber into 1/4-inch cubes and place in a bowl. Slice 1 medium avocado in half, remove pit, and dice flesh into 1/4-inch cubes, adding immediately to the bowl to prevent browning.
- Step 2: Thinly slice 1/4 cup red onion and add to the bowl with 2 tbsp fresh dill.
- Step 3: Whisk 2 tbsp extra-virgin olive oil, juice from 1 large lemon, 1/4 tsp sea salt, and 1/4 tsp black pepper in a small bowl until emulsified.
- Step 4: Pour dressing over salad ingredients, toss gently until evenly coated, and serve immediately for optimal freshness.
