Peanutty Zoodles Salad

Today was a team working day for The Gratitude Kitchen and we had loads to accomplish. So something very quick had to be made.
Nikita our very own exercise and yoga expert is a high raw vegan. So when others were binging on a baked spinach corn pasta dish I wanted her to enjoy her meal too. After going through the refrigerator, saw some leftover zucchinis from our Fitness and Cooking in Nature Class and made this super quick veggie zucchini salad with a peanut spring onion dressing.
Yes the peanuts in this recipe are not raw but Nikita enjoys roasted peanuts sometimes so this was one of those times.
They must have been yummm because the rest of us just got few bits to eat and the whole plate was wiped off😊😊

For the Salad

  • 2 zucchinis spiralized to form noodles
  • 2 small carrots julienned
  • 1 green capsicum julienned

Mix all the ingredients of the salad together.

For the Dressing

  • 1/2 cup roasted unpeeled peanuts
  • 2-3 dates
  • 2-3 garlic cloves
  • 1 spring onion
  • Chili flakes as per taste
  • 1-2 tsp lemon juice
  • Pink salt to taste
  1. Blend all the ingredients of the dressing together and make it of pourable consistency.
  2. Drizzle the dressing over the zoodles and mix them well so that the dressing coats all the ingredients.
  3. Serve with lemon pieces on the side.
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