I’m pretty excited to be sharing this meal with you. I did a day eating fully raw last winter (click here to watch the video) and created something similar to the noodle salad I had back then. I had gone over to my friends’ house a few times and watched them create epic dressings for salads that had fruit and veggies in it, which is something I hadn’t really done before.
Cut to the Santa Monica farmer’s market yesterday, where I found myself buying zucchini, peaches, overly ripe mangos, avocados, sprouts, fresh basil and a ton of other deliciousness. Immediately I knew that I wanted to make a noodle salad using my spiralizer and to create the dressing out of the mango, basil, and avocado.
The dressing came out so perfect; it is definitely going to be one of my staples from now on. The key is to make sure your avocado and mango are super ripe- to that point of being almost squishy and going off. That way, you’ll get a creamier dressing that mixes a lot better. Plus ripe fruit tastes better.
I added cayenne pepper and turmeric, because they are such powerhouse ingredients that are so good for your body and the spice really adds incredible flavor. The turmeric is optional, however, I recommend adding it in whenever you can.
Now, if you don’t have a spiralizer, you can use a vegetable peeler to create long thin strips, which would work great. Spiralizers are an awesome thing though because they are inexpensive and make zucchini and other fruits and veggies so much more interesting.
Then the fun part, topping your salad with whatever ingredients you have in your fridge. By no means do you even need to add anything more to this salad- it’s just that good on its own. However, I personally love different textures and colors in my food and so I added red pepper, cabbage, sprouted mung beans, soaked pumpkin seeds, and extra basil, then topped it with black sesame seeds. Voila!
Lots of love,
- 1 zucchini
- ¼ red pepper
- 1 large purple cabbage leaf
- 1 small beet, peeled
- small handful sprouted mung beans
- ½ avocado
- 1 mango
- small handful basil
- pinch of sea salt
- pinch of cayenne pepper
- pinch of turmeric powder
- Using a spiralizer or vegetable peeler, create long thin noodles with your zucchini.
- Cut the beet, pepper, and cabbage into roughly the same size small chunks and put to the side.
- Add dressing ingredients into a blender along with ¼ a cup of water (start with less and add more as necessary) until you reach a smooth consistency that is not too thick, nor watery.
- Mix your noodles and sauce together and place in fridge for 10 minutes for noodles to soften. Take out and add additional toppings.
You now have one insanely good noodle salad and you can thank me later. This recipe might just change your life
Be sure to follow Nikki on Snapchat! @nikkirsharp
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