2 servings

2 medium cucumbers with skin
½ cup halved cherry tomatos
¼ cup grated carrot
½ cup chopped green onion
SAUCE
1 ripe avocado
1 tbsp dijon mustard
½ chopped green chili pepper or to taste
juice of ½ lemon
1 tsp sea salt
pepper to taste
¼ glass of water or the necessary

Make the cucumber noodles with a potato peeler or vegetable spiralizer. Place them in a salad bowl and add the tomato, carrot and green onion. Stir and set aside.

Place all the ingredients of the sauce in the blender and little by little add water until creamy or the consistency that you like.

Add the sauce to the noodles and mix well. Serve immediately.

Per serving
Cal: 209.5 P: 4.6 F: 10.3 Cb: 15.8