Quick · 5–15 min

Sandra's Cucumber Noodle Salad

Name: Sandra's Cucumber Noodle Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 3 large cucumbers, spiralized; 12 cherry tomatoes, halved, about 10 to 15; 2 mango, diced; 1 avocado, diced; 4 key limes lime juice, use more if needed; 1 tsp salt, Himalayan or Celtic

The cook makes this bright salad when they want something cool, fresh and easy. Sweet mango, creamy avocado and a squeeze of key lime make it taste like a mini vacation.

Sandra Campillo’s pick · · 14 years, 9 months plant-based

@plantpoweredsan

Hands-on: 10 min
Hands-off: None
Total: 10 min
Dishes: 2

7gprotein333cal59gcarbs13gfatper serving · $3.47

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SkillNo cooking

Method

1
Spiralize the cucumbers into noodles and place them in a large bowl.
2
Halve the cherry tomatoes. Dice the mangos and the avocado.
3
Add the tomatoes, mango and avocado on top of the cucumber noodles.
4
Cut the key limes in half and squeeze the juice over the salad.
5
Sprinkle 1 tbsp of dulse flakes and 1 tsp of salt over the top.
6
Gently toss everything until well combined.
7
Divide into bowls, dig in and enjoy!

Storage

Best eaten right away. Leftovers keep in the fridge for up to 1 day, though the cucumber noodles will release water.

Good to know

Add a little extra key lime juice if you want it tangier.
Dice the avocado last so it stays bright green.
Pat the cucumber noodles dry with a clean towel if you want a less watery salad.