Spiralized Cucumber Salad

spiralized cucumber salad, cucumber salad, salad recipe, cucumber edamame salad, caroline culwell, the life eclectic

Mama always said, “don’t play with your food”… but sometimes it’s necessary to break the rules. I recently bought myself a spiralizer after seeing tons of pictures of spiralized vegetables. I always love buying new cooking gadgets and creating great looking dishes. This little device makes long spiral-like ribbons of vegetables that make a wonderful display on your plate!

spiralized cucumber salad, cucumber salad, salad recipe, cucumber edamame salad, caroline culwell, the life eclectic

This salad is crisp, refreshing, and fun! Since cucumber and edamame are very light vegetables I wanted to pair them with a nice light dressing. I combine olive oil and champagne vinegar which added a nice tart flavor. I then topped each salad with sliced almonds and avocado chunks to add a little body to the dish. Sprinkling a little S & P over the top makes the flavor go a long way!

spiralized cucumber salad, cucumber salad, salad recipe, cucumber edamame salad, caroline culwell, the life eclectic

This recipe is super easy to make and pairs great with any dish. This recipe serves 2!

Ingredients
-1 english cucumber
-1 carrot (sliced)
-1/2 cup edamame
-1/3 avocado (cubed)
-a handful of sliced almonds
-1 Tbsp olive oil
-2 Tbsp champagne vinegar
-S & P

Directions
Thaw out 1/2 cup of frozen edamame. With a spiralizer, spiralize your entire cucumber and divide the amount evenly on two salad plates. Slice carrots and display around the edges of the plate. Chop your avocado into cubes and distribute evenly onto the plates. Once edamame is thawed you can place them on top of the salads. Sprinkle a few almond slices on top as well. In a small bowl, combine olive oil and champagne vinegar and mix. With a spoon drizzle both salads with the dressing, then top each with S & P. Enjoy!

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  • Katherine

    What if I don’t have a spiralizer? What’s the next coolest way to cut my cucumber!?

    • I put a link in the recipe description so you can buy one if you’d like! Other wise I life to julienned slice mine with a julienne peeler. If you don’t have that I would just cut them the old fashioned way!