Cucumber-Avocado Salad with Tahini 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 refreshing, hydrating salad featuring crisp cucumbers and creamy avocado with a tangy lemon-tahini dressing that balances magnesium-rich ingredients. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs cucumber, avocado, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 2 medium cucumbers (1-inch thick) into half-moons and place in a large bowl. Add 1 ripe avocado, pitted and diced, and 3 tbsp chopped fresh dill.
  2. Step 2: Zest 1 lemon into a small bowl, then squeeze 1 tbsp juice over the vegetables. Add 2 tbsp tahini and 1 tbsp olive oil, then toss gently until evenly coated.
  3. Step 3: Let sit for 10 minutes to allow flavors to meld, then serve chilled.

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