Zucchini Squash Noodle Salad with Greens

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I really love raw zucchini. It is probably my favourite thing raw, and it’s funny but I used to think they’d taste horrible. Not because I tried it, but because I just THOUGHT. Well, Mimi Kirk’s website completely changed my views on it. It was the first time I ever learned to make zucchini pasta. From there, I became more creative with using zucchini “noodles”.

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I was on g0lubka the other day and one of the recipes called Lemongrass Mango Curry with Toasted Pumpkin Seeds really caught my eyes. I loved the colours, the look and everything. This was my inspiration!

I decided to use hot water on the broccoflower (yes, a hybrid between broccoli and cauliflower) and carrot because I personally don’t really like the taste of raw cauliflower/broccoflower very much, and raw carrots sometimes gives me a bit of a stomach ache because they seem to be too hard. I would still recommend for all of you to chew this well because if not, it may still result in some discomfort, like a stuffy feeling.

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Look at the poor rosemary sitting up there all alone!

Zucchini Squash Noodle Salad with Greens

1 yellow squash
1 zucchini
1/2 teaspoon Himalayan/sea salt
1 cup shredded carrots
1/4 broccoflower (or substitute with cauliflower/broccoli)
1 small stalk rosemary
2 cups baby spinach
3 large Swiss chard leaves
Basil (for garnish)

Dressing
2 tablespoons herb infused extra virgin olive oil (instructions here*) – regular is fine too.
2 tablespoons fresh pineapple juice
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon lemongrass paste
1 teaspoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon pure maple syrup
1/4 teaspoon ground turmeric
A few sprinkles Himalayan/sea salt
A pinch of red pepper flakes

Shred the yellow squash and zucchini with a julienne peeler so they become noodle-like thin, long stripes. Have them sit in a bowl and sprinkle the 1/2 teaspoon of salt over it to drain out all the water. Be sure to use your hands to even out the salt so it touches all parts of the squash. Leave it there for about 30 minutes.

In a small saucepan, boil some water. Meanwhile, have the carrot and broccoflower sit in a separate bowl, waiting. Once the water boils, pour over the carrot and broccoflower. Leave it for a minute or two, then drain all the hot water and rinsing it with some cold water. Leave that in the bowl.

Wash all the greens, including the rosemary, Swiss chard and baby spinach. If you don’t like the taste of Swiss chard stems, you can remove them. Chop the leaves into thin strips and combine the leaves with the carrot, broccoflower in a single large bowl.

Now, it’s time to make the dressing. Combine everything in the dressing ingredient list in a bowl and stir well.

After 30 minutes, check the yellow squash. Squeeze out as much water as you can and combine it with everything else. Lastly, drizzle the dressing and stir well. Finally, feel free to garnish the basil leaves.

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Zucchini Squash Noodle Salad with Greens
Serves: 4
 

Ingredients
  • 1 yellow squash
  • 1 zucchini
  • ½ teaspoon Himalayan/sea salt
  • 1 cup shredded carrots
  • ¼ broccoflower (or substitute with cauliflower/broccoli)
  • 1 small stalk rosemary
  • 2 cups baby spinach
  • 3 large Swiss chard leaves
  • Basil (for garnish)
Dressing
  • 2 tablespoons herb infused extra virgin olive oil (instructions here*) – regular is fine too.
  • 2 tablespoons fresh pineapple juice
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon lemongrass paste
  • 1 teaspoon curry powder
  • ½ teaspoon garam masala
  • ½ teaspoon pure maple syrup
  • ¼ teaspoon ground turmeric
  • A few sprinkles Himalayan/sea salt
  • A pinch of red pepper flakes

Instructions
  1. Shred the yellow squash and zucchini with a julienne peeler so they become noodle-like thin, long stripes. Have them sit in a bowl and sprinkle the ½ teaspoon of salt over it to drain out all the water. Be sure to use your hands to even out the salt so it touches all parts of the squash. Leave it there for about 30 minutes.
  2. In a small saucepan, boil some water. Meanwhile, have the carrot and broccoflower sit in a separate bowl, waiting. Once the water boils, pour over the carrot and broccoflower. Leave it for a minute or two, then drain all the hot water and rinsing it with some cold water. Leave that in the bowl.
  3. Wash all the greens, including the rosemary, Swiss chard and baby spinach. If you don’t like the taste of Swiss chard stems, you can remove them. Chop the leaves into thin strips and combine the leaves with the carrot, broccoflower in a single large bowl.
  4. Now, it’s time to make the dressing. Combine everything in the dressing ingredient list in a bowl and stir well.
  5. After 30 minutes, check the yellow squash. Squeeze out as much water as you can and combine it with everything else. Lastly, drizzle the dressing and stir well. Finally, feel free to garnish the basil leaves.

 

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