The Healthy Spiralizer Cookbook (24 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH PINE NUTS
PREP TIME: 10 MINUTES
With a deliciously sweet orange vinaigrette, humble kale and carrots are elevated into a scrumptious salad that makes a great main dish or side. This is also a very healthy salad. Kale is loaded with antioxidants and fiber, which is why it’s considered a superfood.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 254; Total Fat: 22g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 14g; Fiber: 2g; Protein: 4g
FOR THE SALAD
2 large carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
4 cups torn deribbed kale
¼ cup pine nuts
FOR THE VINAIGRETTE
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
¼ cup olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Zest and juice of 1 orange
¼ teaspoon homemade Sriracha (
here
) or store-bought
1 garlic clove, minced
1. Cut the carrot noodles crosswise into 2-inch pieces. Put them in a large bowl and add the kale and pine nuts.
2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, salt, pepper, orange zest and juice, sriracha, and garlic.
3. Toss the salad with the vinaigrette, or serve it on the side for drizzling.
WITH CARROTS, BROCCOLI, AND RED BELL PEPPER
PREP TIME: 10 MINUTES
Save time by using rotisserie chicken, which you can buy at the grocery store. Remove the skin and use a combination of white and dark meat. This recipe travels well, so it’s a great salad to take to work for lunch.
IDEAL FOR HAND-CRANK SPIRALIZERS
Straight blade
Blade A
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 313; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 125mg;
Total Carbs: 10g; Fiber: 3g; Protein: 43g
Spiralizer alternative:
Although this recipe is written with carrot ribbons in mind, there’s no crime in making fettuccine noodles if you only have an hourglass-shaped spiralizer. The thick-cutting blade will do the trick.
2 large carrots, peeled, ends cut flat, and spiralized into ribboned noodles
1 cup broccoli florets
1 red bell pepper, seeded and cut into matchsticks
½ fennel bulb, shaved with vegetable peeler or mandoline
2 scallions (white and green parts), thinly sliced
4 cups chopped cooked chicken
½ cup Garlic Aioli (
here
)
Grated zest of ½ lemon, plus 1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh tarragon
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Cut the carrot ribbons crosswise into 2-inch pieces. Put them in a large bowl and add the broccoli, bell pepper, fennel, scallions, and chicken.
2. In a small bowl, whisk together the aioli, lemon zest and juice, tarragon, salt, and pepper.
3. Toss the salad with the dressing and serve.
