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Vegan Spiralized Cucumber Salad with Chia Strawberry Vinaigrette - This healthy cucumber salad recipe is mixed with fresh herbs, strawberries and a homemade lime-strawberry vinaigrette. It's a fresh, paleo & vegan meal for only 230 calories! | Foodfaithfitness.com | @FoodFaithFit

Spiralized Cucumber Salad Recipe with Chia Seed Strawberry Vinaigrette {Vegan + Paleo}

This healthy cucumber salad is mixed with fresh herbs, strawberries and a homemade lime-strawberry vinaigrette. It's a fresh, paleo & vegan meal!
Course Main Course, Salad
Cuisine American
Keyword healthy cucumber salad, paleo salad recipe, spiralized cucumbers, vegan salad recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Taylor


For the vinaigrette:

  • 3 Tbsp Raw Apple cider Vinegar
  • 2 Tbsp Fresh lime juice about 1 large lime
  • 1 Tbsp + 1 Tsp Fresh lime zest firmly packed (about 1 large lime)
  • 1/2 tsp Salt
  • Pinch of pepper
  • 2 Tbsp Light agave Honey for Paleo version
  • 2/3 Cup Roughly chopped fresh strawberries loosely packed (90g)
  • 1 Tbsp Red onion Chopped
  • 1/3 Cup Pompeian Extra-Virgin Olive Oil
  • 1/2 Tbsp Chia seeds Poppy seeds work well too

For the salad:

  • 2 Large cucumbers
  • 4 Cups Spinach firmly packed
  • 1 1/3 Cups Fresh Strawberries sliced
  • 3/4 Cup Red onion thinly sliced
  • 2 Tbsp Fresh mint minced
  • 1/2 Cup Cilantro roughly chopped


  • In a small food processor (mine is 3 cups), combine the apple cider vinegar, fresh lime juice, lime zest, salt, pepper, agave, strawberries and red onion until smooth, and the berries and onion are broken down.
  • With the food processor running, stream in the olive oil until well combined, the dressing lightens in color, and is thick and creamy. Transfer to a bowl and stir in the Chia seeds.
  • Using the 3mm blade on your spiralizer, spiralize the cucumbers until they turn into thin noodles. Gentle squeeze out a little bit of the excess moisture, and divide the noodles between 4 bowls.
  • Divide the spinach, strawberries, sliced red onion, mint and cilantro between the bowls, followed by the salad dressing. (You should have ended up with 1 cup of dressing, so 1/4 cup of dressing per salad)
  • Toss until evenly coated and DEVOUR.


This dressing gets even better if you make it ahead and let it sit in the refrigerator overnight.br]If you need a good spiralizer, I LOVE [this one!