Hydrating Cucumber-Avocado Salad with Lemon-Olive Oil Dressing
A refreshing, no-cook salad packed with water-rich vegetables and healthy fats to combat dehydration-induced headaches and nausea during Whole30. This Mediterranean-inspired salad recipe (anti-inflammatory), ready in about 15 minutes, pairs Cucumber, Avocado, Red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 2 medium Cucumber
- 1 medium Avocado
- 1/4 cup Red onion
- 2 tablespoons Fresh dill
- 1 Lemon
- 1 tablespoon Olive oil
- 1/2 teaspoon Sea salt
- 1/8 teaspoon Black pepper
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Equipment for this recipe
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Instructions
- Step 1: Cut the cucumber into 1/2-inch dice, place in a medium bowl, and toss with 1/2 teaspoon sea salt to draw out excess water; let sit for 5 minutes while preparing the rest.
- Step 2: While the cucumber sits, halve and pit the avocado, then dice it into 1/2-inch cubes; add to the bowl with the cucumber and toss gently.
- Step 3: Finely dice the red onion and add to the bowl; sprinkle with 2 tablespoons fresh dill, 1 tablespoon lemon juice (from 1 lemon), and 1 tablespoon olive oil, then season with 1/8 teaspoon black pepper; toss to combine and chill for 15 minutes before serving.
