Zoodle salad with tahini dressing

Nutrition per serving

• Step 1/4

  
  • 1 sweet potatoes
  • 1 carrots
  • ½ beetroot
  • ½ zucchini
  • ⅛ tsp salt
  • ⅛ tsp sugar
  • large bowl
  • rubber spatula
  • spiralizer

  Using a vegetable spiralizer, cut sweet potatoes, carrots, beetroot, and zucchini into spaghetti-like noodles. Add to a large bowl and season with salt and sugar. Let sit for approx. 5 min.

• Step 2/4

  
  • 1 tbsp olive oil
  • ¾ tbsp agave nectar
  • ½ lime
  • ½ tbsp tahini
  • salt
  • pepper
  • fine grater
  • citrus press
  • whisk
  • small bowl

  Add olive oil, agave nectar, lime juice, tahini, and lime zest to a small bowl and season with salt and pepper to taste. Whisk to combine.

• Step 3/4

  
  • 50 g hazelnuts
  • 2 tbsp sesame seeds
  • frying pan
  • cutting board
  • knife

  Roughly chop hazelnuts. Add them to a frying pan with sesame seeds and toast over medium-high heat until fragrant and lightly browned. Remove from heat and let cool.

• Step 4/4

  
  • parsley for serving

  Serve salad with tahini dressing and sprinkle with toasted, chopped hazelnuts, sesame seeds, and parsley. Enjoy!