I think I'm in love...with Lolo the Vegan Yum Yum Lady for intoducing me to cucumber noodles, among other things. Today's lunch was inspired by her cucumber noodles with sweet corn & creamy brazil nut sauce post from last summer. In this heat, who doesn't want to be as "cool as a cucumber?" Bah-dum, okay, I had to say it. Ahem... Anyways, I confess I didn't go raw though like Lolo did, I used BBQ corn on the cob kernels that had cooled to room temp. Yum, yum, YUM!Cucumber Noodles are in!Lemon-Dill Dressing
2 1/2 tbsp Nayonnaise
1 tbsp fresh dill
1 tbsp lemon juice
Salt & pepper to taste
Snip dill into fine pieces with scissors and whisk all ingredients together in a small bowl. Pour over noodles and toss gently. Sprinkle pumpkin or sunflower seeds on top, if desired.
To make the noodles I used this instrument, which I think is actually a lemon zester? Hey, whatever works, right?!
4 comments:
Those noodles look yummy & refreshing!
Thanks for stopping by my blog and adding me to your blogroll (I'm adding you to mine right now). I'm so fascinated about your decision to move to the Carribean for a year. I'm going to go over your your old blog and read more about it. I've always wanted to just sell everything and move away but hubby isn't so keen on that idea.
Your noodles look delicious but I'm a little scared of the amount of effort it'd take to make them with a zester. I'm going to see if the fine julienne setting on my mandolin works.
Hi Maggie, if I had a mandolin I totally would have used it! Maybe I'll ask Santa for one for Christmas ;)
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