Cucumber-Mint Cucumber Salad with Lemon-Tahini

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, cooling salad designed to alleviate headaches and nausea with high water content and magnesium-rich ingredients. This Mediterranean-inspired Whole30 recipe, ready in about 10 minutes, pairs cucumber, mint, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 2 tbsp tahini, 1 tbsp olive oil, 1/2 juiced lemon, 1 tsp apple cider vinegar, 1/4 tsp sea salt, and pinch black pepper until smooth and emulsified.
  2. Step 2: Place 2 medium thinly sliced cucumbers in a large bowl and toss with 1/4 cup chopped mint and the dressing until evenly coated.
  3. Step 3: Refrigerate for 15 minutes to allow flavors to meld, then serve chilled to maximize hydration and reduce headache triggers.

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