This salad is a nonstop jam for me during the summertime, when I a) don't feel like cooking and b) don't feel like cleaning (which is honestly most of the time). I often refer to my Vitamix blender as my boyfriend but, between us, I think that the Spiralizer may be becoming a threat to our relationship. I mean... vegetables + noodles = undeniable connection.
The herby tahini vinaigrette is a staple around here because it's mostly pantry items you have lying around the fridge and kitchen. I use it on salads, fish, even a dip for veggies and nori wraps. make it your own! Zucchini is one of the easiest most convenient veggies to turn into noodles, but I also love carrot, beets, daikon radish, jicama, and yellow squash.
1 zucchini, spiralized
6 cherry tomatoes, halved
1/4 fennel bulb, thinly sliced
1 tbsp finely sliced purple onion
2 french radishes, sliced
1 tbsp tahini
juice of 1 lemon
1 tsp apple cider vinegar
1 garlic clove pressed
handful of fresh herbs (I used parsley and dill)
1/2 inch fresh ginger, minced
fresh dill and parsley to garnish
sea salt and black pepper to taste
Using a vegetable spiralizer, spiralize your zucchini and place in a bowl. You may want to tear the pieces here and there or else they get too long! In a small bowl, mix together the tahini, lemon, apple cider vinegar, ginger, and garlic clove. toss noodles with the sliced veggies and dressing, and garnish with fresh herbs, salt and pepper.