Cucumber noodles take just 10 minutes to make, are crunchy, nutritious, and delicious! Toss with a simple and quick blended avocado, pesto for a burst of flavor! Enjoy this raw-vegan, nut-free pasta dish guilt-free! It's a plant-based meal that takes no time at all and serves your overall health - mind, body & spirit!
Raw I Vegan I Gluten Free I Nut Free
Time: 15 minutes
4 - 6 large cucumbers, noodled*
*Use a ridged vegetable peeler to make long thin veggie noodles. Work your way around the cucumber making noodles. The outer layers work best - once you hit the seeds it will be hard to make noodles. Use a knife to separate noodles if necessary.
1/2 cup sunflower seeds
1 large bunch Thai basil (~ 2 - 3 cups)
1 lemon, juiced
3 cloves garlic, chopped
1/3 cup olive oil
Salt & pepper to taste
Vegan feta cheese
Sun dried tomatoes
Prepare your cucumber noodles and place them in a strainer. Use a ridged vegetable peeler to make long thin veggie noodles. Work your way around the cucumber making noodles. The outer layers work best - once you hit the seeds it will be hard to make noodles. Use a knife to separate noodles if necessary. Set aside while you make the pesto.
To make the avocado-pesto - add all ingredients to a blender or food processor. Mix on medium-high speed until thick and creamy. Adjust consistency with more oil as needed. Taste and adjust to your liking.
Transfer the noodles and pesto into a large mixing bowl. Stir gently to combine.
Top with any additional ingredients and serve room temperature. Best fresh.
Note: cucumber noodles release a lot of excess water the longer they stand out.
Store leftover pesto in a jar covered with olive oil to prevent oxidation. It will keep 7 - 10 days in the fridge.