Cucumber-Mint Hydration Salad
A refreshing, electrolyte-rich salad to soothe headaches and nausea, featuring crisp cucumbers, hydrating mint, and a zesty lemon-tahini dressing. This Mediterranean-inspired salad recipe (whole30), ready in about 15 minutes, pairs cucumber, fresh mint leaves, lemon 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 180 calories and feeds 2, 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 large (about 12 oz) cucumber
- 1/4 cup finely chopped fresh mint leaves
- 1 medium (zested and juiced) lemon
- 2 tbsp tahini
- 1 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Dice 1 large cucumber (12 oz) into 1/2-inch cubes. Toss with 1/4 cup chopped mint, 1/2 tsp sea salt, and 1 tbsp lemon juice. Rest for 10 minutes until cucumbers release moisture and soften slightly.
- Step 2: Whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of black pepper in a small bowl until smooth and creamy. Drizzle over the cucumber mixture and toss gently until evenly coated.
- Step 3: Refrigerate for 15 minutes to allow flavors to meld, then serve chilled as a side or light meal.
