Lemon-Pumpkin Seed Salad with Cucumber
A refreshing, hydrating salad featuring crisp cucumber and toasted seeds with bright lemon dressing. This Mediterranean-inspired Whole30 recipe, ready in about 13 minutes, pairs cucumber, mixed greens, pumpkin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 4 cups mixed greens
- 1/4 cup pumpkin seeds
- 1/2 lemon
- 1 tbsp olive oil
- 1/4 tsp sea salt
- pinch black pepper
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Instructions
- Step 1: Thinly slice cucumber into rounds and place in a large bowl. Add 4 cups mixed greens and toss gently.
- Step 2: In a small bowl, whisk together 1 tbsp olive oil, 1/2 squeezed lemon juice, 1/4 tsp sea salt, and a pinch of black pepper until emulsified.
- Step 3: Drizzle dressing over salad and toss to coat. Top with 1/4 cup toasted pumpkin seeds (toasted in a dry skillet over medium heat for 2-3 minutes until fragrant) and serve immediately.
