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We love our zoodles (zucchini noodles) around here. Squash noodles can be easily made with a spiralizer and are a lovely, whole-food and gluten-free alternative to traditional pasta.
Lately, I’ve come across so many beautiful, colorful dishes for warmer weather that got me thinking outside of the recipe box. While I normally love salad anytime of year, sunnier evenings inspire me to give salad the dinnertime spotlight. Served with tangy, tahini lime dressing, this simple, cheerful (& raw) zucchini noodle salad buffet makes for a fun way to celebrate the arrival of spring. (Plus, we need something this bright and crisp while we’re still recovering from losing that hour of sleep a few weeks ago!)
Lately, I’ve come across so many beautiful, colorful dishes for warmer weather that got me thinking outside of the recipe box. While I normally love salad anytime of year, sunnier evenings inspire me to give salad the dinnertime spotlight. Served with tangy, tahini lime dressing, this simple, cheerful (& raw) zucchini noodle salad buffet makes for a fun way to celebrate the arrival of spring. (Plus, we need something this bright and crisp while we’re still recovering from losing that hour of sleep a few weeks ago!)
Raw Vegan Zucchini Noodle Salad Buffet
Ingredients:
(Serves 2-3)
2 large zucchinis or 3 small zucchinis
1/4 cup water
1 tsp. tamari or soy sauce
2 tbsp. nutritional yeast
2 tsp. tahini, preferably raw
2 tsp. almond butter, preferably raw
juice of 1/2 lime
juice of 1/2 lemon
pinch of sea salt
Suggested toppings:
1 cup grape tomatoes
1 red bell pepper, julienned
1 cup shredded carrots
1 green onion, thinly sliced
1 cup baby spinach leaves
1/4 cup chopped cilantro
*For a heartier version of this dish, serve with a side of brown rice.
Directions:
To make tahini lime dressing: In a small bowl, whisk together water, lime juice, tamari, nutritional yeast, salt, and tahini. Once mixed, add almond butter. Use a fork or whisk to ensure that it’s thoroughly blended with other ingredients. For a thinner consistency, add another spoonful of water and stir. Set aside.
To make zoodles: Slice the ends off zucchini. Using the thinnest “pasta” blade, spiralize zucchini. Scoop all of your zoodles into a large bowl and toss with lemon juice (this will prolong zoodles’ freshness and brighten their flavor).
Arrange vegetable toppings in pretty bowls, and place on dining table with bowl of zoodles and dressing. Invite guests to fill their bowls with zoodles and toppings and dress with tahini sauce.
Ingredients:
(Serves 2-3)
2 large zucchinis or 3 small zucchinis
1/4 cup water
1 tsp. tamari or soy sauce
2 tbsp. nutritional yeast
2 tsp. tahini, preferably raw
2 tsp. almond butter, preferably raw
juice of 1/2 lime
juice of 1/2 lemon
pinch of sea salt
Suggested toppings:
1 cup grape tomatoes
1 red bell pepper, julienned
1 cup shredded carrots
1 green onion, thinly sliced
1 cup baby spinach leaves
1/4 cup chopped cilantro
*For a heartier version of this dish, serve with a side of brown rice.
Directions:
To make tahini lime dressing: In a small bowl, whisk together water, lime juice, tamari, nutritional yeast, salt, and tahini. Once mixed, add almond butter. Use a fork or whisk to ensure that it’s thoroughly blended with other ingredients. For a thinner consistency, add another spoonful of water and stir. Set aside.
To make zoodles: Slice the ends off zucchini. Using the thinnest “pasta” blade, spiralize zucchini. Scoop all of your zoodles into a large bowl and toss with lemon juice (this will prolong zoodles’ freshness and brighten their flavor).
Arrange vegetable toppings in pretty bowls, and place on dining table with bowl of zoodles and dressing. Invite guests to fill their bowls with zoodles and toppings and dress with tahini sauce.
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Photos: Mary Hood
Photos: Mary Hood
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