Sunday, April 14, 2013

Zucchini Noodles with Avocado Miso Dressing.

There are few things as frustrating as when on April 13th you look outside from your blanket-wrapped cocoon only to see grey skies and...snow. A lot of people would take this time as an opportunity to curl up with a book, maybe venture out to see a movie.  Me?  I've decided to remind myself that it actually is spring, and write a spring-like post on a dish that makes me want to throw on my flip flops and take a spin around the lake on my cruiser.

Introducing; zucchini noodles.

I've professed my love for kick-ass kitchen appliances in the past, and I'm going to do it again as I write about my newfound love: The julienne peeler. Gone are the days of meticulously slicing carrots into tiny matchstick-like pieces for salads...Now, I just whip out this bad boy and it's done.  The best part about this peeler?  It turns vegetables into NOODLES!  That's right. Noodles. Honestly, what's more fun to eat? Pieces of plain old zucchini, or zucchini that's been turned into a noodle?  (Do you even need to answer such a silly question?)

You can create any sauce or dressing to dress your noodles and incorporate other veggies, nuts, or lean proteins for a healthy, filling dish.

In the salad pictured above,  I used one yellow squash and one zucchini as the noodle base and incorporated diced red pepper, mango, scallions, sliced almonds, carrots, jalapeno and cilantro and dressed the whole shebang with an Avocado Miso Dressing. Sprinkle on some chia seeds, or flax seed, or even add a bit of wild rice-Just like any salad, it's up to you as to what you want to throw in.

I've also whipped up a creamy pesto by simply mixing my pistachio pesto with a little cashew cream, and mixed it with the noodles along with cherry tomatoes, red pepper, and pine nuts.

Just a few ideas to get you started with your zucchini noodle's cool...we don't judge here.

Remember: it doesn't have to be perfect, it just has to be good!

Eat Healthy, Stay Happy!

Avocado Miso Dressing:
1 avocado
1 lime zest and juice
1/2 cup zucchini (you can use the leftovers of the zucchini and squash after it has been julienned)
1 Tbsp yellow miso
1 tsp fresh ginger
1 small handful cilantro
1 scallion, white and half green
dash of cayenne
salt and pepper to taste

Blend all ingredients until creamy.


Steph said...

OK. You know I love you, so I can be honest. I cannot get in to your food. I read the recipes and wish I could do it. And I honestly have so much respect for how healthy you are. But. Yeah. I'm a big bad carnivore, with a side of butter.
But this recipe - I can totally get behind. I'm gonna try it!
By the way, I miss you beautiful! Can't wait until I actually have money again, so I can really make that lake trip. :)

Jenni said...

Hello my dear! Do you know the best thing about these recipes? You can pretty much add whatever you like! Including but not limited to your big bad carnivorous delicacies...With a side of butter. ;) This recipe would go great with a fresh, organic grilled chicken breast. It's all about incorporating more good to go along with whatever else you have on your plate...It's all about balance! I miss you too, and you know our door is always open for your visit. xoxo