Cucumber-Avocado Salad
Cucumber and avocado with red onion and fresh dill, dressed in apple cider vinegar and extra-virgin olive oil. This Mediterranean-inspired Whole30 recipe, ready in about 10 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 220 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 medium Cucumber
- 1/2 Avocado
- 1/4 cup Red onion
- 2 tbsp Fresh dill
- 1 tbsp Extra-virgin olive oil
- 1 tsp Apple cider vinegar
- 1/8 tsp Sea salt
- pinch 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: Peel cucumber and cut into 1/4-inch half-moons, then slice 1/4 cup red onion into thin half-rings.
- Step 2: Place cucumber and onion in a medium bowl, add 2 tbsp chopped dill, and toss gently.
- Step 3: Slice 1/2 avocado into thin wedges and arrange over the salad.
- Step 4: Whisk together 1 tbsp olive oil, 1 tsp apple cider vinegar, 1/8 tsp sea salt, and pinch of black pepper until emulsified.
- Step 5: Drizzle dressing over salad immediately before serving, ensuring each piece is lightly coated without making the vegetables soggy.
