Cucumber-Mint Hydration Salad with Coconut Water 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, electrolyte-rich salad that combats headaches and dizziness while providing vibrant summer flavors. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs cucumber, fresh mint leaves, coconut water 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: 15 min Serves 2 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1 medium cucumber into 1/4-inch half-moons and place in a medium bowl.
  2. Step 2: Finely chop 1/4 cup fresh mint leaves and add to the cucumber, then toss gently to combine.
  3. Step 3: Whisk together 1/2 cup coconut water, 1 tsp sea salt, and 1 tbsp extra-virgin olive oil until emulsified and slightly thickened.
  4. Step 4: Pour dressing over cucumber mixture and toss until all pieces are evenly coated and glistening.
  5. Step 5: Chill for 15 minutes before serving to allow flavors to meld and enhance hydration.

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