Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Spiralized Carrot and Zucchini Salad

Name: Spiralized Carrot and Zucchini Salad
Prep time: 30 min
Yield: 4 servings
Ingredients: Carrots; Zucchini; Cilantro; Green Onion; Tahini; Dark Miso Paste; Lemon; Maple Syrup; Extra-Virgin Olive Oil; Water; Garlic Clove; Avocado; Nigella Seeds; Microgreens

Recipe by Megan Horsley

Ingredients

Serves

It’s time to dust off your spiralizer and show off your fancy salad-making skills! This Spiralized Carrot and Zucchini Salad is as full of colour as it is full of nutrients. It’s crunchy and refreshing and doesn’t require much prep beyond mixing the dressing and spiralizing the carrots and zucchini–you’ll love how easy it is! Plus, the Miso Tahini dressing is a source of healthy fats, gut-supportive probiotics and pairs well with the creamy avocado

Vegan

30-Minute Meal

Side

Ingredients

Carrots

spiralized

Zucchini

spiralized

1/3 cup

Cilantro

chopped

3 stalks

Green Onion

choppped

3 Tbsp

Tahini

1 1/2 Tbsp

Dark Miso Paste

1/2

Lemon

juiced

2 tsp

Maple Syrup

2 Tbsp

Extra-Virgin Olive Oil

2 Tbsp

Water

1 small

Garlic Clove

minced

Avocado

sliced

1 Tbsp

Nigella Seeds

1/2 cup

Microgreens

Instructions

Mix together the tahini, miso paste, lemon juice, maple syrup, olive oil, water and garlic to make the dressing.

Toss the spiralized zucchinis, carrots, cilantro and green onions together with the dressing in a large bowl. Top with the sliced avocado, nigella seeds and microgreens.

Substitutions: No zucchini? Use cucumber instead. If you can't find Nigella Seeds you can use Sesame Seeds instead.