It's summer. It's hot (and actually a bit humid here in San Diego if you can believe that). Client work has me busy busy. And the what to make for dinner song and dance still gets me no matter how many plant-based bloggers I follow. The thought of cooking something hot does not sound warming and nourishing. It just sounds... hot.
So, when I accidentally threw this cold salad together the other night, and then saw the luminous Dana James (her book The Archetype Diet is a must read) post a very similar salad on Instagram today, I knew I was on to something good.
Here's my recent favorite recipe that's super fast (like under 10 minutes fast), vegan (although last week P picked up a few sashimi plates from El Pescador to go with it), and super delicious. I think I'm actually going to make it again tonight! Enjoy!
Organic Zoodle Summer Salad
Ingredients (for 2)
1 large zucchini*, spiraled into angel hair zoodles
1/2 cucumber* cut into small cubes
1/2 bag of mixed greens* (I like the Power Greens bag from TJ's)* and 1/4 head red cabbage*
1 avocado* sliced
1 medium mango* cut into small cubes
Chopped raw almonds*, cashews*, and hemp seeds* for a little crunch on top
Dressing: Carrot, Ginger, Miso Salad Dressing from Trader Joe's + one tablespoon cold pressed sesame oil + Celtic or Pink Himalayan Salt + Fresh Ground Pepper
* all organic
Grab your favorite salad bowl.
Use the greens as a base, spiralize the zucchini on top of those, and then add the rest of the produce. Combine the pre-made dressing with a bit of the sesame oil, then drizzle and mix into the salad. Top with your favorite protein or just the crushed cashews, and enjoy!