Hydration-Boosting Cucumber-Mint Salad with Electrolyte Dressing

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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, anti-inflammatory salad designed to combat Whole30 headaches and nausea through optimal hydration and mineral balance. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 25 minutes, pairs cucumber, fresh mint leaves, coconut water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 25 min Serves 2 Mediterranean cuisine 180 cal/serving

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Ingredients

2 cups, diced into 1/2-inch cubes cucumber
1/4 cup, finely chopped fresh mint leaves
1/2 cup, unsweetened coconut water
1 tbsp apple cider vinegar
1 tbsp olive oil
1/4 tsp sea salt
1 tsp lemon zest

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Instructions

Step 1: In a large bowl, combine 2 cups diced cucumber and 1/4 cup chopped mint leaves, tossing gently to distribute.
Step 2: Whisk together 1/2 cup coconut water, 1 tbsp apple cider vinegar, 1 tbsp olive oil, 1/4 tsp sea salt, and 1 tsp lemon zest until emulsified.
Step 3: Pour dressing over cucumber mixture and toss until evenly coated, then refrigerate for 20 minutes to allow flavors to meld and hydrate the cucumbers.
Step 4: Serve chilled to maximize hydration benefits and reduce headache symptoms.