Rainbow Veggie Noodles Salad with Asian Sauce

Print

Zucchini noodles have changed my life, they are a fantastic replacement to pasta when you want to stay a little lighter and they are now my go-to salad especially during warmer season! This salad only takes 10 minutes to make and is really filling and delicious.
Avocado is an amazing addition to any meal!  I know everybody says it’s high in fat and full of calories but it contains good mono-unsaturated fats, which are essential for normal body function. The vitamins in it make your skin glow, your hair shine, boosts your metabolism, and actually helps the body burn the bad saturated fats!

Further Food Nutritionist Commentary:

If you're looking to lighten up your traditional pasta dish, or seeking a new gluten-free option, zucchini noodles are an excellent alternative. Rich in antioxidants, folate, and potassium (and extremely low in calories), zucchini noodles are a nutrient-dense substitution for your classic wheat-based pasta. This recipe also features beetroot, which packs a punch with a significant amount of folate, fiber, manganese and calcium. The avocado, which lends a creamy quality to the dish, is also a great source of heart-healthy monounsaturated fats. Gluten-free, low-FODMAP and vegan, this rainbow "noodle" salad is a refreshingly light, healthful twist on regular old spaghetti.

By Ryan Warren, Nutritionist

Rainbow Veggie Noodles Salad with Asian Sauce

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Servings: 1

Ingredients

1 zucchini (spiralized)
1 carrot (spiralized)
1/2 beetroot (spiralized)
1/4 yellow pepper (sliced thin)

1/4 avocado (chopped)

 

For the Dressing:
4 tablespoons fresh lemon juice
1 tablespoon tahini
1 tablespoon maple syrup
1 tablespoon tamari sauce
1 tablespoon sesame seeds
1/2  tablespoon garlic powder

Instructions

1. Start by spiralizing the zucchini, the carrot and the beet and put in a bowl.
2. Slice the pepper very thin and add to the bowl with the spiralized veggies.
3. Make the dressing by combining all ingredients in a bowl and stir quickly for a minute until smooth.
4. Pour the dressing over the veggies and toss well so all the vegetables are covered.
5. Add the avocado over the top of the salad and serve.

1. Start by spiralizing the zucchini, the carrot and the beet and put in a bowl. 2. Slice the pepper very thin and add to the bowl with the spiralized veggies. 3. Make the dressing by combining all ingredients in a bowl and stir quickly for a minute until smooth. 4. Pour the dressing over the veggies and toss well so all the vegetables are covered. 5. Add the avocado over the top of the salad and serve.

Nutrition Information

Per Serving:  Calories: 378; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 279mg; Potassium: 1278mg; Carbohydrate: 44g; Fiber: 9g; Sugar: 27g; Protein: 11g

Nutrition Bonus:  Vit C: 154%; Vit A: 131%; Iron: 25%; Calcium: 18%

Print
further food collagen

Leave a comment

Your email address will not be published.

3 thoughts on “Rainbow Veggie Noodles Salad with Asian Sauce

  1. Katie Bedell-Bishop

    I did make this! It was delicious! I just added tofu for protein and in the dressing I only used a teaspoon of maple syrup and I recommend only 1 tablespoon of lemon juice for more flavor, otherwise it starts watering it down too much for my preference. I also only used half the dressing and saved the rest for the next time I make this 🙂

    Reply

Send this to friend