When energy is low and the fridge is looking a little bare, this salad is a delicious solution to avoiding a hangry outcome. The salad itself only has five ingredients, and they are likely to be the type of staples you have left over in the fridge or pantry. The dressing is also super simple and quick and adds an extra creamy layer to this fresh summer side or lunch time fix.
And if you like a little chilli hit, sprinkle on some chilli flakes at the end- it’s a nice little twist I’ve grown to love from eating this salad regularly and goes so well with the lime in the dressing. I hope you enjoy it!
Ingredients
Salad
2 large zucchinis
2 carrots
1 red onion, diced
1 1/2 cups cooked chickpeas (I used canned)
1 bunch of flat leaf parsley
Salad dressing
1 avocado, ripe
1 lime, juiced
1 tbsp apple cider vinegar
1/2 tbsp virgin olive oil
*Topping (optional): dried chilli flakes
Recipe
- Using either a veggie peeler or fancy zoodler, create your noodles from your zucchini and carrots and place in a large bowl.
- Roughly dice your red onion and chop your parsley and add both to the noodles.
- Drain your cooked chickpeas from the can (or cook according to instructions) and add to the bowl with the noodles.
- Next make your dressing. Place all dressing ingredients in the base of a stick blender and blend until smooth. Or, using a small bowl, whisk all ingredients rigorously using a fork until the avocado is creamed and forms a smooth paste. Add a 1/2 tbsp of water if your dressing is to thick.
- Add the dressing to the zoodles and toss through with your hands until the zoodles are coated well with dressing.
- Place a generous portion of salad into a serving bowl and sprinkle with dried chilli flakes, and salt and pepper to your liking.
