Jump to recipe
..
Bright + Tangy Raw Zoodle Salad
As much as I’m loving all the warm, comforting Fall recipes right now… I still like something bright and cheerful {and fresh} throughout the colder seasons!
Enter: Bright + Tangy Raw Zoodle Salad
You’re gonna love it.
➡️ Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as bread) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times per week can help us with our weight loss goals.
Zucchini is extremely low in calories, but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
Makes about 4 servings
Ingredients:
- 2 medium zucchini and/or yellow summer squash l, skin left on
- 1 large carrot, peeled
- 2 cups fresh green beans, parboiled and cut into bite-size pieces
- a handful of fresh cilantro leaves
- a small handful of fresh mint leaves
- 1 cup ripe cherry tomatoes, halved
- 1 red or yellow chili pepper
- 1/4 cup raw peanuts, chopped
Dressing:
- 1 fresh large lime, juice and zest
- 1 Tbsp tamari or coconut aminos
- 1 Tbsp raw honey
- 1 Tbsp sesame oil
- 1 clove fresh garlic, minced
Instructions:
Bring a large pot filled with a few inches of water to a boil. If you have a steamer basket then you can use that.
Once boiling, add in your green beans, reduce heat to medium and steam for about 2-3 minutes, or until beans are just crisp tender but still bright green. Do not overcook.
Immediately dunk green beans into an ice bath (a large bowl filled with ice, and icy-cold water) then allow to completely drain/air dry in a colander or on towels.
Thoroughly wash your zucchini squash and trim off the ends.
Using a spiralizer, create zucchini noodles; aka zoodles. If you don’t have a spiralizer, you can simply run a vegetable peeler down the length of the zucchini to create thin ribbons.
Next peel and shred your carrot.
Cut the cherry tomatoes in half.
Roughly chop your cilantro leaves, mint leaves, and peanuts.
Slice the chili in half lengthwise and scrape out the seeds. Mince the chili and set aside.
In a small bowl, whisk lime juice & zest, tamari or coconut aminos, sesame oil, minced garlic, and raw honey. Whisk until very smooth.
Now place your zucchini noodles, green beans, carrots, cilantro, mint leaves, tomatoes, and chili into a large serving bowl.
Drizzle your dressing on top and gently toss until well combined. Refrigerate to enhance the flavors, for about 20 minutes.
Top with chopped peanuts, and serve.
Enjoy!
❤Rachel
Ingredients
- 2 medium zucchini and/or yellow summer squash l, skin left on
- 1 large carrot, peeled
- 2 cups fresh green beans, par boiled and cut into bite-size pieces
- a handful of fresh cilantro leaves
- a small handful of fresh mint leaves
- 1 cup ripe cherry tomatoes, halved
- 1 red or yellow chili pepper
- 1/4 cup raw peanuts, chopped
Dressing:
- 1 fresh large lime, juice and zest
- 1 Tbsp tamari or coconut aminos
- 1 Tbsp raw honey
- 1 Tbsp sesame oil
- 1 clove fresh garlic, minced
Instructions
- Bring a large pot filled with a few inches of water to a boil. If you have a steamer basket then you can use that.
- Once boiling, add in your green beans, reduce heat to medium and steam for about 2-3 minutes, or until beans are just crisp tender but still bright green. Do not overcook.
- Immediately dunk green beans into an ice bath (a large bowl filled with ice, and icy-cold water) then allow to completely drain/air dry in a colander or on towels.
- Thoroughly wash your zucchini squash and trim off the ends.
- Using a spiralizer, create zucchini noodles; aka zoodles. If you don't have a spiralizer, you can simply run a vegetable peeler down the length of the zucchini to create thin ribbons.
- Next peel and shred your carrot.
- Cut the cherry tomatoes in half.
- Roughly chop your cilantro leaves, mint leaves, and peanuts.
- Slice the chili in half lengthwise and scrape out the seeds. Mince the chili and set aside.
- In a small bowl, whisk lime juice & zest, tamari or coconut aminos, sesame oil, minced garlic, and raw honey. Whisk until very smooth.
- Now place your zucchini noodles, green beans, carrots, cilantro, mint leaves, tomatoes, and chili into a large serving bowl.
- Drizzle your dressing on top and gently toss until well combined. Refrigerate to enhance the flavors, for about 20 minutes.
- Top with chopped peanuts, and serve.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Leave a Comment Below:
Related Posts :
