Salad season is officially here! As much as I love a good leafy salad, it’s fun to have something a little different. I love noodles, but it’s good to cut back on carbs too. That’s where the vegetable spiraler comes in handy. This zucchini salad is one of my favorite dishes that I’ve dreamed up recently. You can spiral the zucchini noodles a day or two in advance, then store them in tupperware containers in the fridge until you’re ready to enjoy them.
Zucchini Noodles with Tempeh & Lemon Tahini Dressing
Serves 1, Prep: 20 minutes
1 zucchini, spiraled into noodles
3 oz tempeh, sliced thin
1 stalk of scallion (green and white parts), sliced thin
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp tahini
1/4 tsp garlic powder
Salt and pepper
Sriracha sauce and sesame seeds (optional)
Spray a non-stick skillet with cooking spray, then cook the sliced tempeh over medium heat until golden brown on both sides. Remove from heat and slice into smaller pieces, if desired.
To make the dressing, combine olive oil, lemon juice, tahini, and garlic powder. Blend with an immersion blender. Season with salt and pepper to taste.
To assemble the salad, sprinkle the tempeh slices and chopped scallion over the zucchini noodles, then drizzle with dressing. Add sriracha and sesame seeds, if desired.