Hydrating Cucumber-Lemon Mint Salad
A refreshing, electrolyte-packed salad to combat Whole30 headaches with crisp cucumbers, hydrating coconut water, and bright citrus notes. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs cucumber, fresh mint leaves, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 cucumber
- 1/4 cup fresh mint leaves
- 2 tbsp fresh lemon juice
- 1 cup unsweetened coconut water
- 1 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
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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: Thinly slice 1 medium cucumber into 1/8-inch rounds using a mandoline or sharp knife, then transfer to a bowl.
- Step 2: Finely chop 1/4 cup fresh mint leaves and add to the cucumber along with 2 tbsp fresh lemon juice; toss gently to coat.
- Step 3: Whisk 1 cup unsweetened coconut water, 1 tbsp extra-virgin olive oil, and 1/4 tsp sea salt in a small bowl until emulsified.
- Step 4: Pour the dressing over the cucumber mixture and toss until evenly distributed, then refrigerate for 20 minutes to allow flavors to meld.
