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Spiralled carrots & zucchini salad

Stop, drop, and roll all your carrots and zucchini into a spiralizer and try this delicious and drool-worthy lunch!

Zucchini and carrots swirls (can we call them, Zoodles and Coodles?), rocca and cherry tomatoes, topped with spring onion and parsley with a naturally creamy simple avocado dressing on the side! I'm sold, aren't you?

Spiraled carrots and zucchini salad

All you need is:

- 1 large zucchini, washed and peeled

- 1 large carrots, washed and peeled

- 1 spring onion

- 6-8 cherry tomatoes

- handful of arugula leaves, washed and dried

- 1/2 avocado

- Parsley

- Salt

- Pepper

- Olive oil

- Lemon juice (1/4 lemon)


1- With a spiralizer, spiralize your zucchini and carrot to "noodles"

2- Chop your spring onion and use the white/ top half first. Sauté it on low heat with a little bit of cooking oil then add the spiraled carrots in, stir for about 5-7 minutes then add the zucchini in. Stir for an additional 3 minutes then remove and set aside to cool down. (Note: do not overcook! Veggies should remain crispy, only sauté them for flavor!)

3- In the meantime, chop your tomatoes, and prepare your avocado dressing. For the avocado dressing, blend 1/2 an avocado with lemon juice from 1/4 lemon, 2 tbsp olive oil, season with 1/4 tsp salt and fresh pepper to taste. Add a little bit of water to thin the dressing and blend until perfectly combined.

4- Mix in the cherry tomatoes and the arugula in with the carrots and zucchini, top off with the chopped bottom half of the spring onion, and a few parsley leaves. Mix in the avocado dressing and enjoy!

You'll find that this lunch is SUPER satisfying - almost as satisfying as pasta in tomato sauce (and if you know me well, you'll know that that's my weakness - so that's a pretty big statement)!

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