Zesty Cucumber Tomato Salad with Avocado and Radish

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

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 developed and reviewed.

A refreshing, hydrating salad featuring crisp cucumbers, juicy tomatoes, and creamy avocado, dressed in a bright lime vinaigrette. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs cucumber, cherry tomatoes, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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: 15 min Serves 2 Mediterranean cuisine 230 cal/serving

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Ingredients

1 (diced into 1/2-inch cubes) cucumber
1 cup (halved) cherry tomatoes
1 (diced) avocado
4 oz (thinly sliced) radish
1 (juiced, about 2 tbsp) lime
1 tbsp extra virgin olive oil
2 tbsp (chopped) fresh cilantro
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 1 cup diced cucumber (1/2-inch cubes), 1 cup halved cherry tomatoes, 1 diced avocado, and 4 oz sliced radish.
Step 2: Whisk together 2 tbsp lime juice, 1 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified. Pour over salad and toss gently to coat.
Step 3: Sprinkle with 2 tbsp chopped cilantro and serve immediately.