Hydration-Boosting Cucumber-Avocado Salad with Lemon-Tahini Dressing

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

A refreshing, electrolyte-rich salad that combats Whole30 headaches with hydrating cucumbers and avocado, paired with a creamy lemon-tahini dressing for balanced energy. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs cucumber, avocado, 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 medium, thinly sliced cucumber
• 1 medium, diced avocado
• 1/4 cup, finely minced red onion
• 2 tbsp, chopped fresh dill
• 1, juiced lemon
• 2 tbsp tahini
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 medium thinly sliced cucumber, 1 medium diced avocado, and 1/4 cup finely minced red onion.
2. Step 2: Add 2 tbsp chopped fresh dill, 1/4 tsp sea salt, and 1/8 tsp black pepper; gently toss until evenly distributed.
3. Step 3: Whisk 1 lemon juiced, 2 tbsp tahini, and 1 tbsp extra-virgin olive oil in a small bowl until smooth and creamy.
4. Step 4: Pour dressing over cucumber mixture and toss gently until all ingredients are coated and glossy.
5. Step 5: Let sit for 10 minutes at room temperature to allow flavors to meld before serving.