December 25, 2014 | Posted in:Dinner, Gluten-Free, Lunch

I love eating raw food! Raw food never drags me down or changes its mind on how it wants to behave that day. Raw is fresh, bold, and gives me a healthy energy boost.

Cucumber noodles are an excellent alternative for anti-pasta people. It’s a lighter choice that packs a ton of that cool, crisp cucumber flavor that you know you love.

I love eating this recipe for dinner, as it doesn’t make me feel like a heavy sack of shit when I’m lying in bed.

You can serve this recipe on top of toast, with corn chips, or simply by itself. It doesn’t matter. It would probably be good if eaten off the sidewalk, for Christ’s sake. Try it for yourself!


Greek Cucumber Noodles

Prep Time: 15-20 minutes

Yield: 4 servings



For the dressing:

  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons dried oregano
  • 1/2 teaspoon fine grain sea salt
  • 1 garlic clove, minced

Other ingredients:

  • 2 large cucumbers, spiraled
  • 1 cup Castelvetrano olives, cut into thirds
  • 1 cup tomatoes, diced
  • 2/3 cup red onions, finely chopped
  • 2 avocados, pitted and diced
  • 2 cups of spinach, chopped
  • 2 tablespoons of Cream Cheese with Chives (click for recipe), optional


Step 1: Spiral your cucumber noodles.


To turn your cucumber into noodles, you will need a device or appliance. I bought the Vegetti, available at Bed Bath and Beyond for a good price. This is one of those items that actually is as easy as it looks. It takes only a minute to transform the cucumber into those healthy, raw noodles. You can also use one of those spiral peelers used for apples or potatoes, too, but you’ll spend more and it’ll take up more space.


Once your noodles are made, take some kitchen scissors and cut the noodles into smaller pieces. You might think it’s cool that they’re long, but trust me, there’s no reason to have a 6ft-long noodle. Place your noodles in a large bowl and set aside.



Step 2: Mix dressing ingredients in a separate bowl.

Start with the olive oil, balsamic vinegar, and lemon juice in a separate bowl. Whisk those ingredients together quickly for 30 seconds until contents aren’t separating from each other. (This step can also be done in the food processor.) Add the minced garlic, oregano, and salt to the dressing.

Let the dressing sit for a few minutes, letting all the flavors fuse together. You may want to return to the bowl at least once to whisk the ingredients together.



Step 3: Chop up all veggies.

Do this step while the dressing is sitting. When finished, place all ingredients, including the dressing, in the large bowl with the noodles. Mix and serve!



If you like what you see here, why don’t you try doing one/some/all of the following?:

  • follow me on Instagram @thisvegangirl, where I post my day-to-day meals. I love when readers try my recipe, take a picture of it, and tag me or use the hashtag #thisvegangirl so I can see it. It’s so exciting!
  • like me on Facebook to get updates on new recipes posted
  • follow my board on Pinterest to see what’s inspiring me
  • comment below!


Thanks for your love and support. Happy Holidays!






  1. jane
    March 16, 2015

    You show the cream cheese with chives as optional but you don’t say what to do with it if you want to use it. Do you mix it in with the dressing to make it crecreamier?

    • This Vegan Girl
      March 16, 2015

      I like to put chunks of the cream cheese in there. The cream cheese isn’t really the same consistency as the “real thing”, so the chunks somewhat work like a softer version of feta.

  2. Christine Baker
    March 30, 2015

    Please sign me up, regards Chris

  3. Pauline
    April 20, 2015

    Hi–I’d like to pin this recipe, but can’t find a button. Please help! Thank you.

  4. Tyson
    September 8, 2015

    is it okay to use store bought cream cheese w/chives or does it take away from the recipe?

    • This Vegan Girl
      September 8, 2015

      Store-bought cream cheese is too smooth/creamy for this recipe. The homemade cream cheese in this recipe is crumbly. If you are going to use store-bought cheese, make sure it’s crumbly; it’ll taste best that way.

  5. Miriam
    November 18, 2015

    This cucumber salad looks amazing, and the noodles look fantastic, I love cucumbers even do I am not vegan I really don’t like meat that much.

    • This Vegan Girl
      November 18, 2015

      I used to think that way, too! I would say, “I could be a vegetarian… I don’t really like meat that much.” Look at me now! I love this dish. Vegans and omnis alike can enjoy this dish!

  6. Cynthia
    January 2, 2016

    I just made this salad for dinner! It is amazing. It will be in my meal rotation for sure!

    • This Vegan Girl
      January 2, 2016

      Yes! It’s a great, healthy addition to a dinner rotation. Thanks for trying it!

  7. Katherine
    January 4, 2016

    Is this recipe good as a “make-ahead” recipe? ie make it on Sunday to eat for lunch Monday – Thursday? It sounds delicious (minus the olives).

    • This Vegan Girl
      January 4, 2016

      Yeah, it works well. The cucumber noodles will stay in tact for several days. You’ll definitely need to put the leftovers in a bowl and mix it up before serving again, as the dressing goes straight to the bottom of the storage container.

  8. Connie Embleton
    February 3, 2016

    2 Tbs of oregano seems like a lot… Is that the correct amount?

    • This Vegan Girl
      February 4, 2016

      Yep, that’s the correct amount. If it seems like a lot to you, match it to your tastes. Add one tablespoon and see if that tastes good to you.

      • Connie Embleton
        February 4, 2016

        Thank you!!! Trying it tonight!!! 🙂

  9. Kathy
    March 22, 2016

    This looks so good! I’m working on different things to make for Easter. Just looking at the picture is making my mouth water! I can’t wait to hear the compliments when everyone tastes it!
    BTW, first time I see your blog and I think you are great! I love your sense of humor!

    • This Vegan Girl
      March 22, 2016

      That was such a nice comment. Thank you. I hope Easter dinner goes well and that you and your guests enjoy it!

  10. Sue
    April 2, 2016

    I know how to pin but how do you follow someone?

    • This Vegan Girl
      April 6, 2016

      If you’re looking at a pin, click the person’s name who posted the pin. That will lead you to his/her board. You can click “Follow” or “Follow Board” if you only want to follow pins of that topic. If you’re interested in following ALL the boards of that person, if you’re looking at their board, click their username picture. You’ll now be looking at their page. Click the word “Follow” and you’ll be following all of that person’s boards.

  11. Dave
    April 9, 2016

    How much minced garlic do you recommend? It’s mentioned in the dressing but not an amount. I’m sure I could figure it out, but I like to try it first as the originator intended. Thanks!

    • This Vegan Girl
      April 10, 2016

      Thanks for bringing this to my attention, Dave. Put in one clove of garlic. I’m going to fix it now.

  12. Andrea K.
    June 10, 2016

    I can’t wait to try this! I love cucumbers and noodles so I think this will be wonderful! Can you use fresh oregano? Thank you!

    • This Vegan Girl
      April 5, 2017

      Yum!! I think fresh oregano would be fantastic in this!

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