Zoodle salad with tahini dressing
Based on 9 ratings
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
5
min.
Resting
Ingredients
Servings2
½ tbsp
tahini
1
sweet potatoes
1
carrots
½
beetroot
½
zucchini
â…› tsp
salt
â…› tsp
sugar
1 tbsp
olive oil
Âľ tbsp
agave nectar
½
lime (zest and juice)
50 g
hazelnuts
2 tbsp
sesame seeds
salt
pepper
parsley for serving
MetricImperial
Utensils
large bowl, rubber spatula, spiralizer, fine grater, citrus press, whisk, small bowl, frying pan, cutting board, knife
How-To Videos
How to chop nuts
How to zest citrus fruits
How to toast nuts
3 easy ways to juice a lemon
Nutrition per serving
Cal526
Protein11 g
Fat30 g
Carb53 g
Step 1/4
- 1 sweet potatoes
- 1 carrots
- ½ beetroot
- ½ zucchini
- â…› tsp salt
- â…› 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
- Âľ 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!
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