To julienne the cucumber, simply run a julienne peeler lengthwise. Once you reach the soft, watery center of the cucumber, turn it around and julienne the other side(s). Do not discard the center, simple chop it up to use in the sauce.
To make the sauce, place the chopped cucumber center, 1/2 a red bell pepper, 1/2 an avocado, lemon juice, thyme and salt in a food processor and blitz until you have a thick, creamy sauce (it doesn’t have to be super smooth).
Place the cucumber noodles in a large bowl, along with the chopped bell peppers and cherry tomatoes. Add the sauce and combine. Enjoy!
1 large cucumber (julienned)
1/2 yellow bell pepper (chopped)
1/2 green bell pepper (chopped)
1 red bell pepper (chop one half, save the other half for the sauce)
juice of half a lemon
cherry tomatoes (as many as you care for; halved)
pinch of fresh thyme
salt to taste