Zoodle salad with tahini dressing

Name: Zoodle salad with tahini dressing
Prep time: 20 min
Cook time: 20 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1 tbsp tahini; 2 sweet potatoes; 2 carrots; 1 beetroot; 1 zucchini; 0.25 tsp salt; 0.25 tsp sugar; 2 tbsp olive oil; 1.5 tbsp agave nectar; 1 lime (zest and juice); 3.5 oz hazelnuts; 4 tbsp sesame seeds; salt; pepper; parsley for serving

Based on 7 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1 tbsp	tahini
2	sweet potatoes
2	carrots
1	beetroot
1	zucchini
¼ tsp	salt
¼ tsp	sugar
2 tbsp	olive oil
1½ tbsp	agave nectar
1	lime (zest and juice)
100 g	hazelnuts
4 tbsp	sesame seeds
	salt
	pepper
	parsley for serving

Metric

Imperial

How-To Videos

Utensils

large bowl
rubber spatula
spiralizer
fine grater
citrus press
whisk
small bowl
frying pan
cutting board
knife

Nutrition per serving

Cal
526

Protein
11 g

Fat
30 g

Carb
53 g

Step 1/4
- 2 sweet potatoes
- 2 carrots
- 1 beetroot
- 1 zucchini
- ¼ tsp salt
- ¼ 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
- 2 tbsp olive oil
- 1½ tbsp agave nectar
- 1 lime
- 1 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
- 100 g hazelnuts
- 4 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!