Day 25 of Salad a Day
I’ve included a few vegetables that are spiralized over the last 25 days and that’s because spirals seem to change the taste and texture of the food. Today’s vegetable to cut into spirals is the cucumber. Spiralizers tend to hold the middle of the vegetable and spiral around the outside which means that cucumber spirals use the harder part of the vegetable and you’re left with the juicy, seedy middle. But don’t throw it away. In this recipe it is used for adding liquid to the dressing.
If you don’t have a spiralizer you can cut the cucumber into half lengthways, scoop out (and save) the juicy seeds, then cut the rest into thin juliennes. A local Australian store that sells spiralizers is Biome and you can order yours online here if you want to start creating spiralled vegetables.Print
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: Australian
- 2 large cucumbers
- 1 capsicum (red)
- 1 onion (red)
- 1 avocado
- ½ lemon (juiced)
- ¼ cup coriander leaves
- Dice the capsicum.
- Cut the onion into wedges.
- Put the capsicum and onion aside.
- Spiralise cucumbers. Roughly slice through the noodles as they will be quite long.
- Add the avocado, lemon juice and coriander to the blender along with the juice and seeds from the cucumbers. Blend until smooth.
- Put the cucumber noodles into a large bowl.
- Add the avocado dressing, capsicum and onion and toss gently to combine.
If you don’t have a spiralizer, cut the cucumbers in half and remove the seeds. Keep the seeds and juice for the sauce.
Then slice the cucumbers finely into julienne strips.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.