Hydrating Avocado & Coconut Water Salad
A refreshing, electrolyte-rich salad designed to combat headaches and dizziness by balancing hydration and healthy fats. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs avocado, coconut water, cucumber 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.
Ingredients
- 1 medium avocado
- 1/2 cup coconut water
- 1/2 medium cucumber
- 1/4 cup red onion
- 1 lime
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 2 tbsp cilantro
- 1/2 cup cherry tomatoes
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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: In a medium bowl, whisk 1/2 cup coconut water, 1 tbsp olive oil, and 1/4 tsp sea salt until the salt dissolves completely.
- Step 2: Add 1 medium diced avocado, 1/2 medium diced cucumber, 1/4 cup finely diced red onion, and 1/2 cup halved cherry tomatoes to the bowl, then gently toss until all ingredients are evenly coated.
- Step 3: Squeeze the juice of 1 lime over the salad and sprinkle with 2 tbsp chopped cilantro, mixing lightly until the herbs are distributed without mashing the avocado.
