It's the first day of a brand new month, which usually means I'll be sharing one of my round-up of 25 Deliciously Healthy Low-Carb Recipes from the previous month. But I'm pretty sure most people aren't thinking about low-carb menu planning on the week of July 4th, so we'll get back to that after the holiday!
Plus in Utah it's hot, hot, hot, with temperatures still hovering around 100F for five days straight now, and that kind of weather can really make you appreciate a cooling dish like this Shrimp and Cucumber Noodle Salad with Thai Flavors. I actually made this salad last fall as a spin-off from my Cucumber Ribbon Salad with Peppers, Radishes, and Thai Flavors), but decided to save it to post when the weather was really hot, and that time is here!
Everything about this cucumber noodle salad is perfect for hot simmer weather, including the cool cucumber noodles made with the Spiralizer, the icy-cold thawed shrimp, and the fact that no cooking is involved. We loved the slightly spicy Thai flavors in this salad; enjoy!