This cucumber noodle salad is flavored with fresh lemon and dill, and is a wonderfully light and refreshing low carb and keto side dish.
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I love using ribbons or noodles of English cucumber in dishes – you might remember these recipes:
- Asian Marinated Cucumber Salad
- Butter Poached Salmon with Cucumber Noodles
- Garlic Shrimp with Cucumber Noodles
And yes, I do always use English cucumbers! Also known as hothouse or seedless cucumbers, they have a thinner skin and a milder taste than regular cucumbers, making them perfect for this recipe. However, the seeds have a high water content, so try to avoid them. And although you could use a spiralizer or similar to make the noodles – I find that I prefer the control and easy clean-up of a simple hand-held julienne peeler!
How to Make a Cucumber Noodle Salad
Use a julienne peeler to cut an English cucumber into noodles, avoiding (and then discarding) the seed core.
Add the cucumber noodles to a strainer placed in the sink, and sprinkle some salt over. Leave for 30 minutes.
Meanwhile, start making the dressing by zesting a lemon – you only need about a tablespoon of zest, not the whole thing.
Spoon the zest into to a dressing shaker, and squeeze some lemon juice into it.
Next, add some extra virgin olive oil, salt, and black pepper. Screw on the lid and shake well to combine.
Transfer the drained cucumber to a bowl, and pour the dressing over. Add some chopped fresh dill.
Mix well, drain any excess liquid, and taste for seasoning, adding more salt, pepper, and/or dill as required.
This would be a lovely salad to serve with grilled meat or fish. Or you could even serve it as an appetizer!
- 1 English cucumber
- ¼ tsp salt
- 1 tbs lemon zest
- 1 tbs freshly squeezed lemon juice
- 1 tbs extra virgin olive oil
- salt and black pepper, to taste
- 2-3 tbs roughly chopped fresh dill
- Use a julienne peeler to cut an English cucumber into noodles, avoiding (and then discarding) the seed core. Transfer them to a strainer placed in the sink, and sprinkle some salt over. Leave for 30 minutes.
- Meanwhile, make the dressing by adding the lemon zest, juice, olive oil, salt, and black pepper to a dressing shaker. Screw on the lid and shake well to combine.
- Transfer the drained cucumber to a bowl, and pour the dressing over. Add some chopped fresh dill.
- Mix well, drain any excess liquid, and taste for seasoning, adding more salt, pepper, and/or dill as required.
3.3g net carbs per serving (half the recipe)
Nutritional data is best estimate as not all the cucumber (ie the seeds) is consumed.
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Nutrition InformationYield 2 Serving Size Half the salad
Amount Per Serving Calories 74Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 341mgCarbohydrates 4gNet Carbohydrates 3.3gFiber 0.7gSugar 1.6gProtein 0.6g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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