Spiralized salad with my Green Goodness dressing – Serves 4

I love this salad for a super filling, nutrient-dense, chock full of greens lunch. The dressing is made with garlic, cilantro, parsley and zucchini to give it bulk without a lot of additional fat, although there are tons of good fats, such as avocado and hemp oil in there as well.

The dressing should be eaten right away to maximize the benefits of the raw ingredients, but it’s very easy to throw in a blender and make in a couple of minutes.

The base of the salad includes spiralized zucchini and beets, with roast sweet potato, fresh soybeans, peppers, avocado and chick peas for added protein and fiber. I hope you make it soon and enjoy it!

For the Dressing

1 handful cilantro

1 handful parsley

½ zucchini

1 tbsp tahini

juice of 2 lemons

½ apple

3 tbsp apple cider vinegar

3 tbsp hemp or flax oil

2 cloves garlic

1 tbsp nutritional yeast

1 green onion, diced

salt and pepper to taste

Mix in a high-powered blender, adding water if necessary to thin out, and use right away.

For the salad 

2 sweet potatoes, peeled and diced

1/2 tsp garam masala

1 tbsp olive oil

1 beet, spiralized or grated

2 zucchinis, spiralized or grated

4 radishes, sliced

1 red or green pepper, diced

1 avocado, sliced

1 cup frozen edamame, thawed

4 cups romaine, torn

Mix the sweet potato pieces with the garam masala and olive oil. Bake at 400 F for 20 minutes. Cool. Assemble the ingredients in a big bowl. Top with dressing, toss and enjoy right away. Add raw sunflower seeds, pumpkin seeds or hemp hearts for additional crunch!


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