Spiralized Carrot and Zucchini Salad
Recipe by Megan Horsley
Ingredients
13
Serves
4
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
30-Minute Meal
Side
Vegan
Ingredients
2
Carrots
2
Zucchini
1/3 cup
Cilantro
3 stalks
Green Onion
3 Tbsp
Tahini
1 1/2 Tbsp
Miso Paste
2 tsp
Maple Syrup
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Water
1 small
Garlic Clove
1
Avocado
1 Tbsp
Nigella Seeds
1/2 cup
Microgreens
Instructions
1
Mix together the tahini, miso paste, lemon juice, maple syrup, olive oil, water and garlic to make the dressing.
2
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.
3
Substitutions: No zucchini? Use cucumber instead.
More Recipes by Megan Horsley
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.
