Cucumber-Mint Hydration Salad with Ginger
A refreshing, electrolyte-rich salad to combat dehydration-related headaches, featuring crisp cucumbers and zesty ginger. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs cucumber, fresh mint leaves, fresh ginger 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.
Ingredients
- 2 cups diced cucumber
- 1/4 cup finely chopped fresh mint leaves
- 1 tbsp grated fresh ginger
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1 tbsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Dice 2 cups cucumber into 1/2-inch cubes and place in a medium bowl.
- Step 2: Add 1/4 cup finely chopped fresh mint leaves, 1 tbsp grated fresh ginger, 1 tbsp apple cider vinegar, 1/2 tsp sea salt, and 1 tbsp olive oil. Toss gently until all ingredients are evenly distributed.
- Step 3: Let the salad sit for 10 minutes at room temperature to allow flavors to meld and the ginger to infuse the cucumbers, stirring once halfway through.
