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Food

Cucumber Noodles with Halloumi, Avocado, and Miso-Lemon Dressing

Serves 4

Written by
Cucumber Noodles with Halloumi, Avocado, and Miso-Lemon Dressing
Forget boiling a pot of water. Strips of thinly shaved cucumber are a refreshing, no-cook base for a lean, green pasta salad alternative. Salty halloumi (or you could use feta), creamy avocado, and a vibrant miso-lemon dressing add heft and assertive flavour to this summery side dish.

Ingredients

  • 1 English cucumber, cold
  • 1 large or 2 small avocados, cold
  • 100 g halloumi or feta, sliced, cubed, or crumbled, cold
  • 1/2 tsp (2 mL) grated fresh ginger
  • 2 Tbsp (30 mL) lemon juice
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1 Tbsp (15 mL) sweet white miso paste
  • 2 Tbsp (30 mL) finely chopped parsley or mint
  • 1 Tbsp (15 mL) toasted sesame seeds
  • 1/4 tsp (1 mL) chili flakes or Aleppo-style pepper

Nutrition

Per serving:

  • calories 247
  • protein 6g
  • fat 21g
    • saturated fat 6g
    • trans fat 0g
  • carbohydrates 11g
    • sugars 3g
    • fibre 5g
  • sodium 548mg

Directions

01
For salad, using spiral slicer or vegetable peeler, spiral slice or shave unpeeled cucumber lengthwise into long noodles, and then add to serving platter. Peel and slice avocado into wedges, and then nestle into noodles, along with halloumi or feta.
02
For dressing, whisk to combine ginger, lemon juice, oil, and miso. Drizzle dressing evenly over salad, garnish with parsley or mint, sesame seeds, and chili flakes or Aleppo-style pepper. Serve immediately.
03
Tip: skip the dairy, replacing cheese with strips of smoked tofu or marinated tempeh instead.

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