It’s easy to eat a rainbow with the summer bounty now in local markets!
O.K. there are two things I need to talk about in this post.
1. OMG local blueberries are in store finally!
2. Have you tried the ‘spiralizer‘ gadget yet? I am in love, love, love!!
First off, I was so happy to see the first of the local Ontario blueberries arrive at my market last weekend. I bought tons and tons, so be on the lookout for lots of posts using these little gems coming soon. Who doesn’t love blueberries? What’s not to love? They’re packed with antioxidents, they’re sweet, juicy and just so darn delicious.
Now on to #2 – this wacky gadget. It’s called a spiralizer. I must say I was sceptical, but once I tried it, I am totally hooked! It will make long gorgeous ribbons or noodles out of almost anything… carrots, zucchini, parsnips, onions… anything. It is so fast and easy, amazing. The one I use is the World Cuisine Tri-Blade Spiral Vegetable Slicer.
Hey, I guess you’re wondering about a recipe? What did I make with all my fresh blueberries and amazing zucchini noodles? How about a deliciously yummy rainbow salad? So summery, and so good for ya.
For my rainbow salad I used what I had on hand; blueberries, slivered almonds, red pepper and green onions. You can use any veggies you prefer, cashews, pumpkin seeds, red onion, celery, radish, beets… the goal is to eat a rainbow The zucchini noodles can be eaten raw, but I like to toss them in a pan with a bit of canola oil and garlic. Sauté for just a couple of minutes (any longer and they get watery and mushy) and you’re ready to enjoy. They are great as a side dish to a meal, a substitute for pasta with sauce or eaten warm or cold in a salad. It makes eating your veggies so much fun… sorry small things make me really happy. Cheers.
Rainbow Zucchini Noodle Salad with BlueberriesEMAIL Recipe Share on Facebook
- zucchini noodles, 1 zucchini per person as a main dish
- almonds or cashews, whole or slivered
- green onions, sliced
- bell pepper, chopped
Rainbow Salad Vinaigrette
- 1 Tbsp canola oil
- 2 Tbsp rice vinegar
- 2 Tbsp fresh lemon juice
- 1 Tbsp soy sauce
- 2 tsp cashew butter
- 1 tsp sesame oil
- 1/2 tsp sugar
- hot sauce - your choice
- salt and pepper to taste
- fresh cilantro for garnish
- Toss all fresh salad ingredients in a large bowl. Mix all Rainbow Salad Vinaigrette in a small jar. Pour over salad and toss to coat.
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