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Cucumber noodle salad with creamy dressing

Prep 5 & 20 & 10 min - Cook 0 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Print /
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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

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Directions

  1. 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.
  2. In a large bowl soak noodles with water to cover for 20 minutes then drain.
  3. Prepare vegetables.
  4. Prepare dressing.  Add oil, pine nuts, lemon juice, garlic and maple syrup in a food processor or blender.  Blend until smooth and creamy.
  5. 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.
  6. Drizzle 4 tablespoons of the dressing over the salad and mix lightly.
  7. Serve with remaining dressing on the side.

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