If you love cucumbers and dill you will love this healthy dill pesto cucumber noodle bowl recipe! Ready in as little as 10 minutes and so delicious you will want to double it for a larger crowd! It is vegan friendly, lighter and low carb.
Do you have 10 minutes to spare and need an energizing quick meal? This cucumber salad bowl made with twisty cucumber noodles, refreshing lemon and flavorful dill cashew dressing takes little time and is packed full of nourishing ingredients. It is a great easy dish to bring for summer barbecues or if you are just needing a new healthy salad!
I tried dabbling my thumb in the garden last year growing cucumber, zucchini, celery, tomatoes, herbs and lettuce. Nothing is sweeter than freshly grown produce. The best part is watching my boys tend their garden and pick their snacks each day right off the plant.
This year (so far) we skipped the gardening but are lucky to have access to the Farmer’s Market every weekend where we get the most delicious ingredients! If you don’t garden or have access to Farmer’s Market produce, you can still get incredible flavors in a salad – especially from the dressing.
I’m not talking about store bought dressing. I am talking a wholesome dressing like this one made with cashews as the creamy rich base. Homemade dressings really take little effort and are so much better for you, without any preservatives.
This recipe is from my blogger friend Lindsay Cotter who launched her AMAZING cookbook Nourishing Superfood Bowls! The book is full of 75 healthy delicious gluten-free meals to nourish your body and fuel your day- I am loving all of the recipes!
If you haven’t come across her blog yet, it is a good one to check out. Lindsay is an extremely talented blogger who has crafted the art of creating beautiful bowls of wholesome foods that are thrown together and come out looking absolutely stunning! Her photos alone are drool-worthy!
Not only does her cookbook have this delicious dill pesto cucumber bowl but it is also filled with tasty plant-based Energizing Breakfast Bowls, Zippy Lunch Bowls, Plant-Powered Bowls, Family-Style Large Bowls and another one of my favorites- Sweet Tooth Bowls! There is a bowl for everyone!
And all the bowls are really simple to make.
What you need to make Dill Pesto Cucumber Noodle Bowls
- A Food Processor – to blend the dressing ingredients together.
- A Spiralizer or Knife and Cutting Board – or be creative and if you don’t have a Spiralizer just slice and quarter the cucumber into large chunks.
- Ingredients – Dill, cashews (I used roasted cashews but the original recipe calls for raw cashews), olive oil, garlic, shallots, Dijon mustard, cumin, salt, cucumber, peas or fava beans, capers and lemon.
This cucumber noodle bowl serves 1-2 but I ate the whole thing in one sitting…ooops! It was just too good! The dressing makes enough for another meal, which I used another night mixed into an arugula salad. I have also doubled the recipe and taken it to one of our weekend family barbecue’s and everyone loved it as a side dish!
What kind of energizing smoothie bowls, lunch bowls or dessert bowls are your favorites? Comment below, I would love to know!
I hope you enjoy this bowl as much as I do! Enjoy!
And please check out her cookbook Nourishing Superfood Bowls.
- CREAMY DILL PESTO SAUCE
- 2 cups (80 g) dill with stem
- ½ cup (60 g) raw cashews
- 2 cloves garlic
- 1 small shallot (peeled) or about ¼ cup
- (40 g) red onion
- ¼ tsp fine sea salt or kosher salt
- Pinch of cumin
- ½ lemon, juiced
- 1 tbsp (15 ml) Dijon mustard
- ¼ cup (60 ml) olive oil
- 1 cucumber
- ¼ cup (60 g) cooked peas or fava beans
- 1 tbsp (6 g) capers
- Lemon wedge
- Parmesan or nutritional yeast if vegan,
- optional, for topping
- To make the pesto sauce, blend the dill, cashews, garlic, shallot, salt, pepper, cumin, lemon and Dijon mustard in a food processor or blender. Add the oil last, in a slow and steady stream, until a pesto is formed. You might need to stop a few times and scrape the sides.
- Set aside ½ cup (120 ml) of the pesto and place the remaining pesto in a sealed container. This recipe makes 1 cup (240 ml), but you will only need ½ for the bowls.
- Spiralize the cucumber and remove the excess water with paper towels.
- In a medium bowl, combine the spiralized cucumber, pesto, peas and capers, and mix well. Place the cucumber mixture in 2 small bowls or keep as is in one large bowl, depending on how you would like to serve.
- Give each bowl a squeeze of fresh lemon on top, and season with sea salt and cracked pepper. Top with optional Parmesan or nutritional yeast.
in the fridge for up to 5 days. But because it’s so delicious on everything, it
most likely will be eaten up before then!
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