Cucumber-Dill Salad with Avocado and Lemon Vinaigrette
A refreshing, skin-friendly salad that addresses Whole30 breakouts through anti-inflammatory ingredients and avoids common triggers like nightshades. This mediterranean-inspired salads ready in about 15 minutes pairs cucumber, avocado, fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 140 calories and feeds 1, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 1/2 medium, thinly sliced cucumber
- 1/2 medium, diced avocado
- 1 tbsp, finely chopped fresh dill
- 1/4, juiced lemon
- 1 tsp avocado oil
- pinch sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 1/2 medium thinly sliced cucumber in a bowl and toss with 1 tsp avocado oil, 1/4 lemon juice, and a pinch of sea salt. Let sit for 5 minutes to soften slightly.
- Step 2: Add 1/2 diced avocado and 1 tbsp chopped dill to the bowl, then gently toss until evenly distributed without mashing the avocado.
- Step 3: Drizzle with an additional 1/4 lemon juice and toss once more. Chill for 10 minutes before serving to allow flavors to meld and prevent browning.
Frequently asked questions
How long does Cucumber-Dill Salad with Avocado and Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber-Dill Salad with Avocado and Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumber from drying out.
Can I substitute ingredients in Cucumber-Dill Salad with Avocado and Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber-Dill Salad with Avocado and Lemon Vinaigrette for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cucumber-Dill Salad with Avocado and Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Okay for a quick meal. I've had better salads dishes though.
