Cucumber-Avocado Salad with Pumpkin Seeds

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 refreshing, crisp salad featuring cool cucumbers, creamy avocado, and crunchy pumpkin seeds for a satisfying, nutrient-packed meal. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 15 minutes, pairs cucumbers, avocado, pumpkin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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: 15 min Serves 2 Mediterranean cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel cucumbers and cut into 1/4-inch half-moons, then sprinkle with 1/4 tsp sea salt and let sit for 5 minutes to draw out excess moisture.
  2. Step 2: Slice avocado in half, remove pit, and cut into 1/4-inch slices.
  3. Step 3: Pat cucumbers dry with paper towels, then place in a bowl with sliced avocado and 2 tbsp toasted pumpkin seeds.
  4. Step 4: Whisk together 1 tsp olive oil, 1/2 medium lime juice, and 1 tsp chopped dill in a small bowl to make the dressing.
  5. Step 5: Drizzle dressing over cucumber-avocado mixture and toss gently until all ingredients are evenly coated and the salad is chilled.

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