Cucumber-Avocado Lime-Dill Salad with Crispy Seed Topping

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hydrating, anti-inflammatory salad featuring cool cucumbers and creamy avocado, dressed in a zesty lime-dill vinaigrette with crunch from toasted seeds. This mediterranean-inspired whole30 ready in about 12 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 245 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 into 1/2-inch cubes cucumber
• 1, diced avocado
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh dill
• 1, juiced and zested lime
• 2 tbsp olive oil
• 1 tbsp sesame seeds
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine diced cucumber, diced avocado, and finely diced red onion. Gently toss to prevent avocado browning.
2. Step 2: Whisk together lime juice, lime zest, 2 tbsp olive oil, 1/4 tsp sea salt, 1/8 tsp black pepper, and 2 tbsp chopped dill until emulsified.
3. Step 3: Pour dressing over cucumber mixture and toss gently. Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes until golden and fragrant, then sprinkle over salad just before serving.