Cucumber-Avocado Salad with Lime Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hydrating, refreshing salad that combats dehydration-related headaches and supports skin clarity. This Mexican-inspired Whole30 recipe, ready in about 10 minutes, pairs cucumber, avocado, fresh cilantro 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.

Prep: 10 min Serves 2 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1 medium cucumber into 1/4-inch cubes and place in a bowl. Halve and pit 1 avocado, then dice into 1/4-inch cubes. Add to cucumber and gently toss with 2 tbsp chopped cilantro.
  2. Step 2: Squeeze juice from 1 lime over the salad, then drizzle with 1 tbsp olive oil. Season with 1/4 tsp sea salt, and toss until evenly coated and ingredients are glistening.
  3. Step 3: Chill for 15 minutes before serving to allow flavors to meld, then serve immediately to prevent browning.

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