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, 3 large; 12 cherry tomatoes, halved, about 10 to 15; 2 mango, diced, 2 mangoes; 1 avocado, diced; 4 key limes lime juice, 4 key limes, juiced; 1 tsp salt, Himalayan or Celtic, 1 tsp; Dulse flakes, 1 tbsp

Because the cucumber is super watery, it will release a lot of water into your bowl. You will need to drain it. I suggest pouring the water into a 16oz mason jar and storing it in the fridge for a smoothie, dressing recipes, or any recipe that calls for water. This is a great addition and alternative to plain water. You can also get creative here and mix in microgreens or sprouts.

Sandra Campillo’s pick · raw vegan lifestyle educator - raw vegan recipes · 14 years, 9 months plant-based

@plantpoweredsan

Shared by Sandra Campillo· verified plant-based

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

8gprotein340cal60gcarbs13gfatper serving · $3.62

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SkillNo cooking

Method

1
Add cucumber noodles into your bowl first, then the tomatoes, mango, and avocado.
2
Squeeze the key lime juice over your salad. Then, add the dulse flakes and salt.
3
Mix it all up until well combined.
4
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.