Spiralized Salad with Creamy Almond Dressing

Spiralized salad with creamy almond dressing for lunch today! Spiralizing madness continues ­čśÇ Once you try using a spiralizer, it’s so much fun that you can’t stop using it! This time I tried blending three different types of noodles – beets, cucumbers and zucchini – and that mix was absolutely delicious. Garnished with cherry tomatoes and dressed with creamy almond sauce, this salad will definitely impress even the most picky of your guests!

Spiralized Salad with Creamy Almond Dressing

Spiralized Salad with Creamy Almond Dressing recipe

Ingredients:

  • Salad
    • 1/2 average beet
    • 1 medium zucchini
    • 1/2 English cucumber
    • 10 yellow and red cherry tomatoes
  • Dressing
    • 1/2 cup almonds
    • 1 garlic clove
    • 1/2 lemon, juiced
    • 1 tbsp maple or agave syrup
    • 2 tsp fresh oregano
    • 2 tsp fresh sage
    • salt to taste
    • 2-3 tbsp water

Instructions:

Wash and peel all salad ingredients. Spiralize them on smallest Tri-Blade spiralizer blade to get long thin noodles.

Place all dressing ingredients into a high speed blender such as Vitamix, and mix well until you get a creamy sauce. Pour the dressing over your spiralized salad and dig in ­čśÇ

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