The Healthy Spiralizer Cookbook (23 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH GINGER VINAIGRETTE
PREP TIME: 10 MINUTES
Crispy apples and juicy pears provide a fresh and fruity contrast to the baby spinach. The minced fresh ginger in the vinaigrette complements the apples and pears perfectly.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 250; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 27g; Fiber: 7g; Protein: 2g
Spiralizer alternative:
If you have an hourglass spiralizer, use a vegetable peeler to cut the apple and pear into thin strips. Then use a sharp knife to cut strips lengthwise into narrow noodles.
1 apple, stemmed, cored, ends cut flat, and spiralized into spaghetti noodles
1 pear, stemmed, ends cut flat, and spiralized into spaghetti noodles
½ medium jicama, peeled, ends cut flat, and spiralized into spaghetti noodles
3 cups baby spinach
2 tablespoons balsamic vinegar
Zest of ½ orange, plus 1 tablespoon freshly squeezed orange juice
¼ cup olive oil
½ teaspoon freshly grated peeled ginger
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. In a large bowl, toss together the apple, pear, and jicama noodles, and then combine with the baby spinach.
2. In a small bowl, whisk together the balsamic vinegar, orange zest and juice, olive oil, ginger, salt, and pepper.
3. Toss the salad with the vinaigrette, or serve it on the side for drizzling.
Substitution tip:
For a tart and tangy flavor, use lime zest and juice in the vinaigrette with 2 tablespoons of chopped cilantro.
WITH AVOCADO-LIME-CILANTRO VINAIGRETTE
PREP TIME: 10 MINUTES
This salad is wonderful as is, but you can make it into a main course by adding some chopped rotisserie chicken for added protein. Tomatoes are best when they’re in season during the summer months. Look for ripe heirloom tomatoes at your local farmers’ market.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 284; Total Fat: 21g; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 24g; Fiber: 11g; Protein: 3g
1 medium jicama, peeled, ends cut flat, and spiralized into spaghetti noodles
6 scallions (white and green parts), thinly sliced
2 large heirloom tomatoes, chopped
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
¼ cup olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ avocado, peeled and pitted
Grated zest of 1 lime, plus juice of 2 limes
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
1. In a large bowl, combine the jicama noodles, scallions, and tomatoes.
2. In a blender or food processor, combine the apple cider vinegar, Dijon mustard, olive oil, salt, pepper, avocado, lime zest and juice, garlic, and cilantro. Blend until smooth.
3. Toss the salad with the dressing, or serve the dressing on the side for drizzling.
