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Thai Zucchini Salad

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This is a great packed lunch, and doesn’t require any cooking. It’s super healthy, packed full of flavour, and very quick to make. I love the crunchiness of the vegetables, coated in a hot chilli, but creamy dressing. It’s a perfect way to get your fix of vegetables, but in an exciting way!

Further Food Commentary:

This Thai Courgetti Salad has it all from crunch to flavor and where nutrients are in no shortage. Courgettes also known as zucchini, carrots and cucumbers are low in calories and sodium by nature. The green and orange colors are responsible for Vitamin C and A respectively. These vitamins help reduce sclerosis, bruising, and aid in asthma control while boosting your immune system.

Holly utilizes some amazing ingredients in her dressing which make it more beneficial than store bought. Tahini is an extremely versatile paste made from sesame seeds that adds minerals such as phosphorus, potassium and iron as well as calcium, and a plethora of B vitamins. All of these nutrients help to reduce anemia, promote healthy muscle tone, skin and cell growth. Ginger has been used for centuries for relieving nausea, loss of appetite and motion sickness.

By Ale Zozos

Thai Zucchini Salad

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:0 minutes
  • Servings: 2

Ingredients

Salad:
2 zucchini (spiralized into noodles)
2 carrots (spiralized into noodles)
1 cucumber (spiralized into noodles)
1 bell pepper (thinly sliced)
1 spring onion (thinly sliced)
1 chilli (deseeded and thinly sliced)

Dressing:
3 tablespoons tahini
1 crushed garlic clove
1 red chilli (deseeded and chopped finely)
1 tablespoon sesame oil
1 teaspoon grated ginger
juice of half a lime
3 tablespoons coconut milk
1 tablespoon tamari

Instructions

  1. In a bowl, mix together all of the prepared salad ingredients.
  2. In a separate bowl blend together all the dressing ingredients to make a smooth paste.
  3. Stir the dressing into the vegetables until completely covered, and serve.
  4. Also perfect to throw on some toasted seeds to give a little extra crunch.
In a bowl, mix together all of the prepared salad ingredients. In a separate bowl blend together all the dressing ingredients to make a smooth paste. Stir the dressing into the vegetables until completely covered, and serve. Also perfect to throw on some toasted seeds to give a little extra crunch.

Nutrition Information

Per Serving:  Calories: 336; Total Fat: 25g; Saturated Fat: 7g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 356mg; Potassium: 737mg; Carbohydrate: 22g; Fiber: 5g; Sugar: 8g; Protein: 8g

Nutrition Bonus: Vit A: 219%; Vit C: 155%; Iron: 20%; Calcium: 11%

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Holly Chandler Contributor
www.glutenfreeholly.co.uk
email
holbow@hotmail.com

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One thought on “Thai Zucchini Salad”

  1. JulieF

    I love this salad! I was looking for a change to the usual salad greens, and this hit the spot. I used coconut aminos in place of the tamari since I am sensitive to soy and it works great with this recipe. Delicious!

    Reply ↓

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