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

Serves 4


    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.


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


    • 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


    Per serving:

    • calories247
    • protein6g
    • fat21g
      • saturated fat6g
      • trans fat0g
    • carbohydrates11g
      • sugars3g
      • fibre5g
    • sodium548mg



    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.


    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.


    Tip: skip the dairy, replacing cheese with strips of smoked tofu or marinated tempeh instead.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.