Gentle Zucchini & Avocado Salad with Lemon Vinaigrette

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 developed and reviewed.

A low-FODMAP salad to ease bloating and digestive discomfort, featuring finely sliced zucchini and creamy avocado for healthy fats. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs zucchini, avocado, lemon 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: Use a mandoline slicer to cut 2 medium zucchinis into 1/8-inch thick half-moons, then place in a large bowl.
  2. Step 2: Dice 1 ripe avocado into 1/2-inch cubes and add to the zucchini, gently tossing to combine without mashing.
  3. Step 3: Zest 1 lemon over the salad, then squeeze the juice over it, followed by 2 tablespoons extra-virgin olive oil.
  4. Step 4: Sprinkle with 1 tablespoon chopped fresh dill and 1/4 teaspoon sea salt, then toss gently until all ingredients are evenly coated.

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