The perfect compromise between pasta and salad, this SUPER healthy Vegetable Noodle Salad with Zesty Citrus Vinaigrette is fresh, seasonal and overflowing with body-loving veggies.
Before I get started on this gorgeous salad, let’s chat about last nights dinner which has absolutely nothing to do with todays recipe. Feel free to skip down to the recipe part…
On Sunday, after running errands most of the afternoon ALONE (a rare miracle), I returned home to my husband and son reading the book, Dragons Love Tacos. It’s a book we have read a million times; however, clearly they got pretty into the details since my son requested I make tacos for dinner.
Full disclosure- my husband and I hate this book…with a passion. It encourages picky eating and food waste (at least, in our opinion), two things which we try to avoid like the plague (currently we are only succeeding with the latter.
That said, my child loves the book. So we read it together and try to turn it into a lesson to not waste or HATE any kind of food.
Well, my husband must have done a really good job on Sunday because my child actually requested a food other than mac n cheese and hot dogs. I make a lot of tacos, but never have I made classic kid tacos. Naturally, I rush to the market the next morning for crunchy taco shells and all the other ingredients needed for hard tacos (I may have also picked up some other things to add to my husband and my own tacos).
The result? My kid ate one hard taco with meat, Spanish rice and Parmesan cheese (because he SUDDENLY HATES cheddar cheese). He refused the salsa, the lettuce, the beans and the sauteéd peppers and onions.
BUT he did eat one taco…
I’m still trying to decide if it was a success or not.
My husband did mention as we were eating how nice it was to all be eating the same thing. And it was. So, I’m thinking I may have to make a better effort to prepare more kid-classic foods. I call them “kid-classic” because they are foods I grew up eating.
At least every once in a while…
ANYWAY, don’t worry. I will continue to make all the healthy food, too. After all, I need my greens. and oranges. and yellows. and reds. and purples. and… basically, I will continue to eat the rainbow.
Speaking of the rainbow, let’s chat about this salad.
Do you see these COLORS? So many colors! That was actually my goal when I was preparing this salad- get as many colors as possible. The only one missing is blue, but that’s an easy fix. Just add some blueberries 🙂
Anyway, this healthy veggie noodle salad is all about crunch! It’s fresh, sweet, creamy, tangy, earthy, herby, everything! All tossed into one magical dreamy salad.
I think you’ll really like it 🙂
FOR THE SALAD
- 2 medium zucchini - julienned
- 3 large carrots - julienned
- 3 English - seedless cucumber, julienned
- 1 bell pepper - seeded and sliced into thin strips
- 2 cups cherry tomatoes - halved
- 1.5 cups fresh cherries - pitted and halved
- 1/4 cup each fresh parsley - basil, mint, cilantro, chopped
- 1/4 cup chopped green onion
- 1/3 cup macadamia nuts - chopped
- 2 avocado - pitted and sliced or chopped
- Sesame Seeds
- Extra orange and lime wedges - for serving
- Use a julienne peeler to carefully peel the zucchini, carrot and cucumber into thin noodles, peeling just until you get to the seeded part of the vegetable (in the case of the zucchini and cucumber). Transfer noodles to a large bowl and any leftover vegetable to a container for later use (it makes great vegetable stock!).
- Prepare remaining ingredients- bell pepper, cherry tomatoes, fresh cherries, fresh herbs, green onion, macadamia nuts and avocado. Transfer to the same bowl as the vegetable noodles and gently toss to combine.
- In a medium bowl or jar secured with a tight fitting lid, add all ingredients for the vinaigrette and whisk (or vigorously shake) to combine. Season to taste.
- When ready to serve, drizzle vinaigrette over the salad, toss well and garnish with sesame seeds, orange, additional and macadamia nuts, if desired.