Electrolyte-Boosting Avocado & Coconut Water Salad

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, hydrating salad designed to combat Whole30 headaches and nausea with natural electrolytes and soothing ingredients. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs avocado, coconut water, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1 large avocado into 1/2-inch cubes and place in a medium bowl. Add 1/4 tsp sea salt and gently toss to coat.
  2. Step 2: Cut 1 lime into wedges, squeeze 1/4 cup juice over the avocado, and stir to prevent browning.
  3. Step 3: Finely chop 1/4 cup red onion and add to the bowl with 2 tbsp chopped fresh cilantro. Toss until evenly distributed and lime juice is absorbed.
  4. Step 4: Gently fold in 1/2 cup coconut water, stirring until the mixture is moist but not soggy.
  5. Step 5: Chill for 15 minutes before serving to allow flavors to meld and enhance electrolyte absorption.

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