Hawaiian Cucumber Noodle Salad with Romesco Sauce

Written by Eydie Desser

I love cucumber salad.  It is so refreshing and alkalizing, but not very filling.  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 will love you!

This dish is so satisfying and elegant, it’s beautiful to serve as a first course for a dinner party, or a party just for yourself!

Ingredients

  • 1 English Cucumber, spiralized, or sliced into thin ribbons with vegetable peeler
  • ½ recipe (or make the whole recipe and freeze the other half) for Romesco Sauce,
  • 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 
  • 2 oz. toasted coconut flakes, crumbled

Instructions

1- Spread romesco sauce on the bottom of 4 pretty salad plates.

2- Arrange cucumber noodles on top, garnish with sliced cherry tomatoes, thinly sliced scallions, cilantro leaves and a few toasted crumbled coconut flakes.

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