Hawaiian Cucumber Noodle Salad with Romesco Sauce
Serves: 4
I love cucumber salad. It is so refreshing and alkalizing. I also love the taste of Romesco Sauce, smokey, tart, sweet and spicy – it satisfies all of our taste sensations. Romesco is a tomato-based sauce that originates from Catalonia. Fishermen made it to be eaten with fish. Garden of Eydie came up with a match made in heaven using this delicious and satisfying Catalan sauce with cucumber noodles! We add a bit of an Indonesian twist to this dish adding just a hint of toasted coconut. Your taste buds and your body will love you!
Equipment needed: Spiralizer or vegetable peeler
I love cucumber salad. It is so refreshing and alkalizing. I also love the taste of Romesco Sauce, smokey, tart, sweet and spicy – it satisfies all of our taste sensations. Romesco is a tomato-based sauce that originates from Catalonia. Fishermen made it to be eaten with fish. Garden of Eydie came up with a match made in heaven using this delicious and satisfying Catalan sauce with cucumber noodles! We add a bit of an Indonesian twist to this dish adding just a hint of toasted coconut. Your taste buds and your body will love you!
Equipment needed: Spiralizer or vegetable peeler
Ingredients
- ½ recipe for Romesco sauce (Link here)
- 1 English Cucumber, spiralized, or sliced into thin ribbons with vegetable peeler
- 2 scallions, white and light green parts, thinly sliced on the bias
- 12 cherry tomatoes, sliced in half or thirds if large
- 1 bunch cilantro leaves (about 1 cup)
- 2 ounces toasted unsweetened coconut flakes, crumbled
Directions
- Spread Romesco sauce on the bottom of 4 pretty salad plates.
- Arrange cucumber noodles on top, garnish with sliced cherry tomatoes, thinly sliced scallions, cilantro leaves and a few toasted crumbled coconut flakes.
