Kelp Noodle & Cucumber Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
Simple, healthy summer salad recipe using kelp noodles to keep this dish gluten-free, grain-free and dairy-free.
  • 1 greenhouse cucumber
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • 2 Tbl extra virgin olive oil*
  • 1 tsp coconut aminos*
  • ½ tsp salt
  • 1 avocado, just ripe but not too soft
  • 1 Tbl fresh parsley or cilantro, chopped
  • 1 scallion, green part only, chopped
  • 2 handfuls kelp noodles, snipped in length to about 5-6 inches
  • *you may want more, adjust based on your preference for how much dressing is on the salad
  1. Dice cucumber into ½ inch pieces and place in medium mixing bowl.
  2. Add citrus zest, juice, olive oil, coconut aminos and salt, toss to combine.
  3. Cut avocado into 1 inch pieces and add to bowl along with herbs and noodles.
  4. Gently toss the salad until noodles are coated in dressing and the avocado has softened a little but hasn't turned into mush.
  5. Adjust seasoning to taste: you may want more citrus, more salt or more of everything!
  6. Allow salad to marinate in fridge for at least 15 minutes before serving.
Recipe by Grace Brinton at