Asian satay zoodle salad
My mum bought me a spiraliser for christmas a couple of years ago, and it changed my life. Not only does it make vegetables look fabulous it gives them a whole new life and the ability to be a part of dishes we could never dream of. A bit dramatic I know, but for someone whose over the standard, boring salad, this tool has really become a god send.
Salads are a great way to fill yourself up with high fibre, low calorie produce whilst also maximising your nutrient intake. It's important to include a balance of protein, carbohydrates and fats in your salad to ensure you remain satisfied, otherwise you could be eating all the calories you saved when you hit 3:30itis. For a balanced salad include a variety of colourful vegetables, a protein source and a carbohydrate source. For this vegetarian salad carbohydrates and protein come hand in hand with the humble chickpea. The healthy fats come from my home made satay sauce, which replaces the usual calorie dense, low nutrient sauces that make rabbit food easier to swallow.
Another bonus of salads is that they are super easy to prepare and make a perfect mid week lunch option, that can be prepared the night before or morning of. Keep sauces separate to avoid turning your fresh salad ingredients into moosh.
- Salad ingredients
- 1 zucchini, spiralised
- 1 carrot, curled (using curling other section of spiraliser)
- 1 can of chickpeas, drained and rinsed
- 1 small red capsicum, sliced
- 200g spinach
- 1 handful of roasted cashews or peanuts
- 1/4 avocado, diced
- 1/4 bunch coriander, torn
- 2 spring onions, sliced
- Juice of half a lemon
- Satay sauce
- 1 tbsp natural crunchy peanut butter
- 1 tsp satay seasoning mix
- 1/2 tsp soy sauce
- 1 tbsp coconut/almond milk
- Salad; Combine ingredients in desired bowl/tupperwear container. Drizzle with lemon and season with salt and pepper to taste.
- Sauce; Mix ingredients together until smooth. Add soy sauce to taste. Place in a small sealable contained. Pour over salad when ready to eat.
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