Seaweed infused Cucumber Noodle Salad and Kimchi

This salad is fast, light, and a crunchy addition to just about any meal. I like to make a big bowl and just have that as it is, cause its sooo good. 🙂 

If you have yet to try out a cucumber spiralizer recipe, now is the time! Noodle with cucumber just makes sense. It’s a lot like zucchini noodles, but there’s no need to cook them so they stay nice and crunchy and refreshing. It’s one of my favorite vegetables to spiralize cause it super hydrating. 

And if you’re missing pasta on a low carb or keto diet, my Tagliatelle alla Cashew Carbonara recipe will solve that craving. Try it out and be sure to let me know what you think!


Seaweed is so incredibly healthy. It’s packed full of vitamin C, iron, and fibre, among others. It’s darn tasty too. Note: I haven’t added any additional fats because this recipe has enough of it from the avocado. However, if you don’t have avocado or want to add more fats I can suggest to vamp it up with tahini butter and some sesame seeds. So good!

If you haven’t had seaweed before, I suggest giving this seaweed cucumber salad a go. And for the kimchi check out my quick kimchi recipe. Homemade is just so much better than store-bought. 



You can use a peeler to cut long narrow strips from the cucumber if you don’t have a spiralizer. It won’t look like noodles, but it will still have a good mouthfeel.

Enjoy gorgeous and stay aware. xx 

Seaweed infused Cucumber Noodle Salad and Kimchi

Course dinner, lunch, salads


  • spiralizer


  • 2 cucumber rinsed
  • 1 head soft lettuce rinsed
  • 1 ripe avocado
  • 1/2 cup kimchi
  • 1 fresh lime
  • 3 Tbsp dried seaweed flakes


  • Start with spiralizing your cucumber into thin spaghetti strips.
  • Slice lettuche thinly.
  • Cut avocado into small cubes.
  • Arrange them in a big bowl and add kimchi, fresh lime juice and sprinkle with seaweed flakes. Serve right away, toss and enjoy. 🙂
Keyword raw vegan, gluten-free, vegetarian