Cucumber noodle salad with creamy dressing
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A water rich dish this is a refreshing meal for summertime. We have used a spiraliser to make the noodles and we find this so easy and fun. If you don’t have a spiraliser use a peeler and slice thinly to resemble noodles. The dish can be eaten as a light main dish, with other vegetables or as a side salad.
Ingredients
- 4 Lebanese cucumbers – peeled, rinsed
- 3 cups baby spinach – washed
- 1 cup rocket – washed
- 10 cherry tomatoes – washed, halved
- 1/4 cup sun dried tomatoes – sliced into thin strips
- 1 red capsicum – washed, deseeded, sliced into thin small strips
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 1 lemon – juiced
- 1 clove garlic – peeled, rinsed, crushed
- 1/4 teaspoon maple syrup
Directions
- Remove skin off cucumber. To make the cucumber noodles use a spiraliser or a peeler. If using a peeler, peel thin strips and cut into thins slices to resemble noodles.
- In a large bowl soak noodles with water to cover for 20 minutes then drain.
- Prepare vegetables.
- Prepare dressing. Add oil, pine nuts, lemon juice, garlic and maple syrup in a food processor or blender. Blend until smooth and creamy.
- With a large serving plate begin to layer with spinach and rocket followed by noodles, cherry and sun dried tomatoes, ending with the capsicum. Spread out the ingredients across the plate.
- Drizzle 4 tablespoons of the dressing over the salad and mix lightly.
- Serve with remaining dressing on the side.
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