Hydrating Avocado-Cucumber Salad with Lemon-Tahini Dressing

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, electrolyte-rich salad that combats Whole30-related headaches with hydrating cucumbers and avocado, finished with a zesty lemon-tahini dressing. This Mediterranean-inspired Whole30 recipe, 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 large diced avocado, 1/2 cup thinly sliced cucumber, 1/4 cup finely minced red onion, and 2 tbsp chopped cilantro, gently tossing to prevent browning.
  2. Step 2: Whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp coconut aminos, and 1/4 tsp sea salt until smooth and creamy, adding 1 tsp water if too thick.
  3. Step 3: Pour dressing over salad ingredients, tossing gently until evenly coated and the avocado is just moistened.

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