Spicy Asian Zucchini Cucumber Noodle Salad

Photo 2014-06-02, 7 46 16 AMLot’s of requests for this one on instagram! I had such a delicious raw pad thai at a fantastic vegan, gluten free raw restaurant here in Montreal and I knew I had to get my hands on a spiralizer. I chose the Gefu spiralizer (off Amazon) and I found it simple to use and gave great ‘zoodles’ aka zucchini noodles. I know there are some more hardcore spiralizers, but as a starter I highly recommend this one! It also takes up very little space in the cupboard which is a HUGE plus.

I really had no planned recipe for this device. I was so anxious to get that spiralizer out of the box that I put very little thought into what I wanted to make with it! So, I just went with flow of things and went for a light spicy asian salad which complimented the fish perfectly. My next time using it will probably involve some sweet potato and carrots. Some tahini or peanut based sauce would be delicious! Served warm or cold, veggie noodles are a perfect accompaniment to meat and fish or alone as a light vegetarian lunch.

For this meal in particular, I ate these zucchini and cucumber noodles with simply grilled salmon cooked in a bit of coconut oil, salt, pepper and lemon. Really my favourite way to eat fish. Simple is best. This is a perfect meal to enjoy this summer or as a side dish for BBQ. It is light and refreshing and as always gluten, dairy and refined sugar free! For those watching their carb intake these are a great alternative to italian pasta dishes. Hope you enjoy!

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Noodle Ingredients:

• 3 zucchini
• 3 mini cucumber
• 1 red pepper thinly sliced
• 1/4 cup buckwheat sprouted groats (optional)
• 1 tsp rice vinegar
• 1 tsp gluten free tamari
• 2-3 drops stevia or 1/2 tsp honey
• 1 tsp sesame oil
• 1/2 tsp pepper
• 1/2 tsp sriracha
• few dashes fish sauce

Fish Ingredients:

• Wild caught salmon
• 1 tsp coconut oil
• good pinch salt
• good pinch pepper
• lemon wedges for serving

Directions:

1. Spiralize cucumber and zucchini and place in a bowl. Add finely chopped red pepper.

2. Whisk all dressing ingredients in a bowl. Taste (add some more oil if its too spicy, or add more sriracha for heat) and toss in noodles. Top with buckwheat or seeds for crunch!

3.For the salmon, coat in melted coconut oil and season with salt and pepper. Cook on medium heat on the pan or off the fire on BBQ.
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Snap Pea and Pistachio Salad

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This salad is a perfect light appetizer or lunch for those hot summery days that are around the corner. Simple to put together and packed with healthy ingredients, this salad is easy on the eyes and tastes delicious. Although I often throw everything that is in my fridge into my salads, it is nice to have a planned meal where the ingredients really compliment one another. The crunchy radish, pistachio and peas go great with the soft spinach and creamy avocado. The fresh basil and garlicky apple cider vinagraitte make the salad fragrant without leaving you feeling heavy. Perfect combination!

Heres some added benefits you’ll get from the ingredients!

Avocado: Amazing source of monounsaturated fat, vitamin K, folate, potassium, vitamin E, lutein, magnesium, vitamin C, vitamin B6 and fiber. Put away that multivitamin people. Plus it hydrates your skin from the inside out!

Apple Cider Vinegar: Apple cider vinegar helps the body maintain a healthy alkaline pH level. Kind of like lemons, it may seem odd to treat stomach acid with an acid-containing vinegar, there is research suggesting that apple cider vinegar works by correcting low acid, hence reducing heartburn. There are other claims that apple cider vinegar detoxes the body and can help with diabetes, weight loss and arthritis! It can also work as a great hair mask and face toner. Mix 1 tbsp of ACV in 1 cup water and see for yourself.

Pistachio: Rich in antioxidants, vitamins, fiber and healthy fats these nutritional powerhouses will keep you feeling full and have shown to lower cholesterol.

Garlic: Research has shown that this tasty herb is responsible for helping with many heart conditions,cancer prevention, diabetes and to fight infections.

Tastes good. Good for you!

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Serves 4

Ingredients:

• 3 cups spinach
• 2 cups snap peas (chopped in chunks)
• 4 tbsp pistachio (roughly chop)
• 4 radish (thinly sliced)
• 1/2 avocado (chopped)

Dressing Ingredients:

• 1 tsp apple cider vinegar
• 1 tsp balsamic vinegar
• 1 tsp honey
• 4 tbsp olive oil
• 1 garlic clove (finely chopped)
• 1 tbsp shallot (finely chopped)
• 1-2 tbsp fresh basil (finely chopped)
• pinch salt
• 1 tsp pepper

Directions:

1. Prep all ingredients and place in a bowl.

2. Whisk vinegars, honey, salt, pepper, garlic, shallot in a bowl until combined. Slowly add olive oil. Then add basil. Toss salad with dressing and serve.

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Blood Orange and Avocado Salad

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This salad is a beautiful appetizer for a spring dinner or as a light lunch. The sweet citrusy flavour from the blood orange combines so nicely with the creamy avocado and crunchy sunflower seeds. These beautiful olives have the perfect amount of saltiness to counter the sweet dressing made of the orange juice and raw honey and the peppery arugula. These bright green olives are a lot less salty than the ones from the grocery store and they truly are my absolute favourite. Once you get started on a container of those bad boys, its really hard to stop. You can usually find them at your local market or at speciality stores. This salad was so easy to put together, and looks beautiful on the plate. If your not watching your dairy intake, pecorino cheese would taste amazing with this!

Heres a little nutrition info: blood oranges are “bloody” from a pigment called anthocyanin. Anthocyanin is reported to have many health benefits as it is a powerful antioxidant (helping slow or prevent cancer cells). Blood oranges also contain high amounts of Vitamin C, potassium, Vitamin A, iron, calcium, and even fiber.

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Serves 4

Salad Ingredients:

• 2-3 blood oranges (sliced and peeled)
• 1 bunch arugula
• 1 avocado (chopped)
• 6-7 olives
• 3 tbsp toasted pumpkin seeds
• Sea salt and pepper (to taste)
• dairy option:pecorino cheese

Dressing Ingredients:

• 1 tsp honey
• juice of half an orange
• juice of half a lemon
• 1 tsp finely chopped shallots
• 1/2 tsp garlic finely chopped
• 2 tbsp extra virgin olive oil

Directions:

1. Place all prepared salad ingredients in a large bowl. (If your pumpkin seeds are raw, roast in the oven on 350 for 10 minutes).

2. For the dressing, combine all ingredients besides for olive oil. Slowly whisk in the olive oil. Season with salt and pepper. Toss and serve.

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