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Meatless Monday: Fresh Noodle Salad with Avocado Dijon Dressing

June Cooking Tool of the Month РSpiralizer 

Did everyone enjoy the video showing you how to use this month’s cooking tool? This month has been a fun one! All the recipes we’ve posted have been mouth-watering and perfect for summer. With triple digit weather this week all I want is raw food! Oh how I miss the perfect weather of Los Angeles. I pretty much stay indoors during the day or find activities that are inside. Last week I went to The Blanton Museum of Art and really enjoyed the Human Touch exhibit. If you are in Austin go check it out and take a tour if you can (free admission on Thursdays!).

After I made the video I had all this zucchini and cucumber pasta left so I had to make something. My sweet new roommate brought me an heirloom tomato from the garden a few days before. This along with cooked chickpeas, fresh organic corn off the cob, and a dressing made from avocado made the perfect summer salad. I later shared this with a friend who’s been having back trouble and couldn’t leave the house for our movie and lunch date. So I brought the lunch to her! She was grateful and gobbled up this salad in seconds. So it’s Lisa approved.

What are some of your favorite summer meals?

This salad literally took me 10 minutes to make and made the stove jealous. That’s my kind of summer meal! I ended up taking it to a potluck on Saturday minus the chickpeas and plus rice noodles to bulk it up. Feel free to add more spices to the dressing. It’s a good base to work from to create different flavors. It would be great with a teaspoon of curry powder for an Indian flair!

Fresh Summer Salad with Zucchini Noodles and Avocado Dressing

Fresh Noodle Salad with Avocado Dijon Dressing
Makes 3 to 5 servings

1 medium-sized zucchini made into noodles
1/2 hothouse cucumber made into noodles
1 cup cooked chickpeas
1 cup diced tomato
1 large cob of corn kernels cut off cob
2-3 tablespoons chopped fresh dill
3 tablespoons avocado
3 tablespoons water
1 tablespoon lemon or lime juice
1 tablespoon Dijon mustard
4 Halawi dates pitted (or 2 Medjool dates pitted)
1 teaspoon tamari
Dash paprika
Dash cayenne

Toss the zucchini cucumber chickpeas tomato corn and dill in a large bowl. To make the dressing blend the remaining ingredients until smooth and no date chunks remain. Toss salad with dressing and serve immediately.

SO are you wanting to buy a spiralizer now? Head on over to Amazon now because we won’t have a giveaway this month! Anything you buy from Amazon through my website will help keep this blog running and free recipes and videos coming to you!

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  1. yes! i want one! you have convinced me finally hah (been saying it forever). gonna treat myself in august… hopefully amazon will have them back in stock by then!

  2. That looks like a perfect summer meal! 


    I LOVE my spiralizer.  Raw marinara is one of my favorite things, or really using it in place of any pasta in a regular recipe. 

    1. This is the first time I tried it! Avocados were on sale and I bought a few too many, which means I made avocado dressings for days. I tried something similar with peanut butter instead of mustard and it was divine!

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