Cucumber noodle salad

By Karlene Karst
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  • 5 Lebanese cucumbers, divided (or 2 English cucumbers)
  • 1 cup fresh basil leaves, divided
  • 1/2 cup cashews
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons chopped chives
  • 1/2 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup water
  • 1 teaspoon grapeseed oil
  • 1/2 cup frozen corn kernels
  • 225 grams halloumi cheese, cut into 4 slices
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1/2 cup pitted Kalamata olives, halved
  • Freshly ground black pepper, for garnish


  1. Start by making salad dressing. In a blender combine one roughly chopped cucumber with 1/2 cup basil leaves, cashews, oregano, chives, salt, olive oil and water until smooth. Taste for seasoning and adjust with additional salt if desired. Set aside.
  2. Using a spiralizer or vegetable peeler, cut remaining four cucumbers into thin noodles and place into a large bowl. Set aside.
  3. Heat oil in a non stick frying pan over medium heat. Add corn and sauté until starting to brown, about four minutes. Remove corn to a plate and place frying pan back over heat.
  4. Add halloumi cheese slices to frying pan and cook until golden brown on both sides, about two minutes on each side.
  5. Tear halloumi into small pieces and place in bowl with cucumber noodles along with corn, tomatoes, olives, remaining 1/2 cup basil leaves and dressing.
  6. Lightly toss to combine. Divide salad between serving bowls and garnish with a sprinkle of freshly ground pepper, if desired.


Note: For this recipe you can also use two English cucumbers. Use a third of one cucumber in the dressing and spiralize the rest for the salad.


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