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Easy Vegan Cucumber Noodle Salad

Course Salad, Side Dish
Cuisine Vegan
Keyword Easy, oil free
Servings 2

Ingredients

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 tbsp fresh basil about 5g
  • 1/2 tsp fresh parsley about 1g
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 english cucumber about 270g
  • 3/4 cup cannellini beans about 1/2 15oz can
  • 1 cup cherry tomatoes halfed

Instructions

  1. In a medium bowl whisk together tahini, lemon juice, maple syrup, coarsely chopped fresh herbs and spices.

  2. Use a vegetable spiralizer to create cucumber noodles. I recommend a thicker setting.

  3. Add cucumber noodles, rinsed cannellini beans and halved cherry tomatoes to bowl. Toss until coated.

  4. Optional chill for 20-30 minutes before serving. Best eaten within 30 minutes of making.

  5. Salt and Pepper to taste when serving.

Recipe Notes

  • makes about 4 cups
  • lasts 2 days, may become watery as it sits  (cucumber is a water dense vegetable)
  • best served within 30 minutes of making