John Myers
Ingredients for 3 servings:
- 30 g olive oil
- 12 g lemon juice
- 1 pinch(s) of Allspice d’Espelette
- 1 cucumber(s) (400 g)
- 5 g erythritol (sugar substitute), xylitol or stevia
- 1 pinch(s) of pepper
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes
low carb, gluten-free, sugar-free
Cut the cucumber into cucumber spaghetti using a spiral or julienne cutter. Season well with salt and let stand for 15 minutes to allow the cucumber water to escape and prevent the marinade from diluting. Meanwhile, for the marinade, whisk together 30 g olive oil, 1 pinch of Espelette pepper, xylitol, pepper, and the juice of one lemon. After 15 minutes, drain the cucumber water and let the cucumbers drain well, then toss them in the marinade. 99 kcal per serving.
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