Hydrating Avocado-Cucumber Salad with Lemon-Garlic Dressing

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing, magnesium-rich salad to combat headaches and nausea, featuring creamy avocado and crisp cucumber with a zesty citrus dressing. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs avocado, cucumber, red onion 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 large, pitted and diced avocado
• 1 medium, peeled and thinly sliced cucumber
• 1/4 cup, finely minced red onion
• 2 tbsp, chopped fresh cilantro
• 1, juiced and zested lemon
• 1 clove, minced garlic
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 large diced avocado, 1 medium peeled and thinly sliced cucumber, and 1/4 cup finely minced red onion. Toss gently to avoid mashing the avocado.
2. Step 2: In a small bowl, whisk together 1 lemon's juice and zest, 1 minced garlic clove, 2 tbsp extra-virgin olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified and fragrant.
3. Step 3: Pour the dressing over the avocado-cucumber mixture and toss until evenly coated, being careful not to overmix. Chill for 15 minutes to let flavors meld before serving.