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:

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!

📖 Recipe

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