Spiralized Vegetable Salad
Number 23 in my series of Fifty Fantastic Salads is this easy Spiralized Vegetable Salad. It’s honestly the easiest side salad to throw together. Topped with roasted pumpkin seeds, it's such an easy and delicious option.
Ingredients
- 4 large carrots
- 2 courgettes (zucchini)
- 2 tbsp olive oil
- Juice of a lemon
- 2 tsp maple syrup
- 1-2 tbsp sesame seeds
- Small piece of fresh ginger
- 1 large garlic clove
- Handful of fresh coriander (cilantro)
- Handful of fresh mint
- Salt and pepper
- ¼ cup pumpkin seeds (30g)
- 1 tbsp tamari or soy sauce
Instructions
- Wash the carrots and courgettes. Scrub the carrots if very dirty. Using a spiralizer attachment, spiralize the carrots and courgettes into long, thin strips. Set aside.
- Add the olive oil, lemon juice, maple syrup and sesame seeds to a serving bowl. Grate the ginger and garlic and add those too. Chop the herbs, add to the bowl and mix to combine. Season well.
- Add the pumpkin seeds to a dry frying pan on a medium heat. Let them brown slightly for 4-5 minutes. Pour over the tamari (or soy sauce) and let it coat the seeds for the final minute.
- Add the carrots and courgettes to the bowl. Mix to combine with the dressing and top with the pumpkin seeds.
Notes
- This will store in the fridge for about 4 days.
- I don’t recommend freezing.
- If you don’t have a spiralizer, you can julienne or grate the vegetables. Or using a vegetable peeler, cut into thin strips.
- The nutritional information is based on the recipe serving 4 but depending on portion sizes this could stretch to 6 as a side.
Nutrition
Calories: 174kcalCarbohydrates: 10.3gProtein: 5.1gFat: 12gSaturated Fat: 1.9gFiber: 3.2g
Tried this recipe?Let us know how it was!