Yield: 2 Servings

Cucumber Noodle Salad

Cucumber Noodle Salad

This cucumber noodle salad is flavored with fresh lemon and dill, and is a wonderfully light and refreshing low carb and keto side dish.

Prep Time 10 minutes
Draining Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. 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. 
  2. 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.
  3. Transfer the drained cucumber to a bowl, and pour the dressing over. Add some chopped fresh dill.
  4. Mix well, drain any excess liquid, and taste for seasoning, adding more salt, pepper, and/or dill as required.

Notes

3.3g net carbs per serving (half the recipe)

Nutritional data is best estimate as not all the cucumber (ie the seeds) is consumed.

Nutrition Information

Yield

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.