Lean Mean Green Detox Zucchini Avocado Machine. Or something…
vegetarian, vegan (optional)
The fam and I leave tomorrow for a three night camping trip in the mountains. We’re meeting up with 6 other families and their kids and it is going to be madness.
Wish me luck, you guys. My highly introverted self is already over stimulated. I love nature, and spending the day outdoors, but camping? Camping has always been a struggle for me.
This mama needs her alone time (and sleep!).
But I’ll stop. positive thoughts, positive thoughts.
At least I know I’m going prepared and should have some pretty tasty camp food recipes for you guys when I get back! And maybe even some packing tips- because last year? Last year was disorganized, messy and exhausting.
Speaking of food.
This salad has changed my life! Ok, a big of an overstatement, BUT it changed the way I look at zucchini. Until this salad I had never tried raw zucchini.
I mean, raw zucchini? no, thank you.
Silly silly me. Raw zucchini is actually quite fantastic (mixed with other things, plain I can’t say). As a result zucchini is finding it’s way to my plate all.the.time. All you need is a Y-peeler and you’re good to go.
The rest of this salad is a mix of things I had in my refrigerator which I figured would taste good. And the dressing? MMmm, the dressing… so herby.
- 15 oz chickpeas 1 can, drained and rinsed
- 1 tablespoon olive oil
- salt + pepper
- 4 medium zucchini shaved into ribbons
- 2 large avocado pitted and peeled
- 1 medium jicama peeled and cut into matchsticks
- kale stems removed
- micro greens
- chopped parsley
- 1/2 cup green onion chopped
- 1/2 cup tahini
- 1 lemon juiced
- 1/2 cup fresh cilantro + parsley stems removed
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or agave, for vegan option
- salt + pepper to taste
- water as needed to thin
Preheat the oven to 400 degrees F. In a medium bowl toss the drained and rinsed chickpeas with olive oil, salt and pepper. Spread chickpeas evenly over baking sheet and roast for approximately 25-30 minutes, or until golden and crispy. Remove from oven and set aside to cool.
Meanwhile, as the chickpeas are roasting, shave the zucchini thinly lengthwise using a Y-peeler. Slice the jicama into thin matchsticks and cube the avocado. Set aside.
In a large salad bowl arrange your greens- the kale, arugula, micro greens (if desired), chopped green onion, and fresh herbs. Toss to combine. Arrange the jicama, zucchini ribbons and avocado on top of greens and top with cooled roasted chickpeas.
Add all ingredients to a food processor or blender and process until smooth and creamy. Add water and any additional seasoning as needed.
Drizzle with desired amount of garlic herb dressing and serve. Best enjoyed immediately. Dressing will keep in the refrigerator for up to 3-4 days.
Tip- if you like a little sweet in your salad, fresh cherries or dried cranberries would be a wonderful addition.