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Get out your spiralizer and go cucumber crazy! This Watermelon & Mint Pesto Cucumber Noodle Salad is a low-carb, healthy alternative to your standard pesto pasta dish with lots more flavor!
I have a new toy!!! A SPIRALIZER! For the past couple months, I would swoon every time I saw a zoodle recipe on Pinterest (or on one of my #SundaySupper friends’ blogs) and knew I needed to get my hands on one of these babies soon enough. Welp, I walked into William Sonoma one day on a total whim and what do you know? They are displaying and doing a demo with their spiralizer. Five minutes later, I was the proud owner of one!
And of course I went right home and got to work on a recipe. This is super easy to put together, which makes for the perfect #WeekdaySupper. #WeekdaySupper is all about quick and easy meals that can be prepared in a half-hour with ingredients easily found in a grocery store. Now the theme for October is Fall Foods…and well, these aren’t the “fall-iest” of foods, but it’s only October 1st so I figure I could get away with it. 😉
I wish watermelon would stay in season during the fall. It’s easily one of my favorite summertime fruits and it is pretty versatile if you really think about the different ways to use it. Mint isn’t necessarily a fall food either, but I made pesto, and everyone loves pesto. So let’s just pretend like these are fall ingredients and get on with the show!
Cucumber noodles, thinly sliced radish, sweet watermelon, juicy grape tomatoes, and salty feta are tossed in a bright mint pesto. This salad has a lot of Greek elements to it, which is one of my favorite types of cuisine. Watermelon & Mint Pesto Cucumber Noodle Salad might be low in carbs, fat, and calories but it is no way near low in flavor!
I can’t believe how easy it is to spiralize your food. The whole time I was making this Watermelon & Mint Pesto Cucumber Noodle Salad, I was in awe at the fact that it was CUCUMBER on my plate and not pasta. It just looks so cool. This salad is perfect when you’re looking for something light and refreshing on those nights when you’re in a pinch and just need to get something on the table to eat.
- For the salad:
- 1/2 medium cucumber,
- 3 baby radishes, thinly sliced
- 5 grape tomatoes, halved
- 1 cup seedless watermelon chunks
- 1/4 cup feta cheese
- For the pesto:
- 1 oz. fresh mint leaves
- 3-4 garlic cloves
- 1/4 cup pine nuts, toasted
- 1/2 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- To make the pesto, combine mint leaves, garlic, pine nuts, parmesan and half of the extra virgin olive oil in a food processor and pulse, adding more olive oil as you need it.
- Continue to pulse until it reaches your desire consistency.
- You can also add water or lemon juice to thin it out if you don’t want to use too much olive oil.
- Use a spiralizer (or a julienne peeler) to cut cucumber into thin noodles.
- Add to a medium bowl with watermelon chunks, radishes, and tomatoes.
- Toss with mint pesto and top with feta cheese.
Need more #WeekdaySupper inspiration? Look no further!
Monday – Chicken in Pesto Cream Sauce by Flavor Mosaic
Tuesday – Hamburger Stroganoff by Noshing With The Nolands
Wednesday – Watermelon and Mint Pesto Cucumber Noodle Salad by Take A Bite Out of Boca
Thursday – Fried Tofu with Sesame Soy Dipping Sauce by Hezzi-D’s Books and Cooks
Friday – Peppery Caramelized Onion Egg Curry by Sue’s Nutrition Buzz
