This recipe is a perfect way to use your left over vegetables and herbs from Christmas Day!
When you make this paleo cucumber noodle salad you will never look at a cucumber in the same way again.
It takes about a minute to make the dressing and about a minute to spiralise the cucumber noodles – and when combined the taste is amazing.
If you want to make this dish really special, a spoonful of salmon or trout roe is sensational, or some cured or smoked salmon or a can of sustainable tuna work a treat, too.
Serves 2–4 as a side dish
4–5 Lebanese cucumbers, spiralised into thick noodles
1 large handful of mint leaves, torn
1 teaspoon sesame seeds, toasted
3 tablespoons hulled tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon tamari
1 garlic clove, very finely chopped
½ teaspoon honey, or more to taste (optional)
sea salt and freshly ground black pepper
1 To make the sesame dressing, place the tahini, 3 tablespoons of water, the lemon juice, olive oil, tamari, garlic and honey (if using) in a bowl and mix until smooth. Season and set aside.
2 Combine the cucumber noodles with the dressing, mint and sesame seeds and gently toss.
3 Arrange the noodles on serving plates or a platter and serve immediately.
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