Wow – thank you guys for your wonderful notes on my birthday! I was just so touched by the love you showed on my special day. You made it a great one! So thank you!
I don’t know about where you live, but here in NYC it has been a SCORCHER.
I mean – we’re talking temperatures in the 90s. Obscene humidity. You walk outside and within about 2 minutes, you’ve got a Niagara Falls situation happening to the pores of your face.
And living in a studio apartment, trust me, the last thing I want to do is turn on the oven to cook dinner.
What is this delicious and colorful meal?
It’s my Tangy Ginger Lime Apple Ribbon Salad!
AKA a colorful pile of deliciousness!
I used my favorite gadget — the spiralizer! (You can make this with out a spiralizer, just chop the veggies into small pieces and it’ll be a chopped salad!)
Now friends, don’t take the word “salad” lightly — this dish PACKS. A. PUNCH!
“Noodles” of carrots, beets, zucchini, and cucumber, smothered in a nutty ginger lime sauce, and kissed with cilantro and honey crisp apples!
And let me tell you…those sweet little nuggets of honey crisp glory really shine in this dish!
And it’s grain and gluten free, vegan, Specific Carb Diet friendly, and paleo!
This is the spiralizer I have. I love it. It’s like the mac-daddy of spiralizers. But if you’re unsure about whether or not you want to take the plunge, I also have a little baby spiralizer that’s perfect for making zucchini and carrot noodles.
A mandoline slicer works too with the julienne attachment.
Here’s What you Need: (Serves 1 as a main, 2 as a side)
1/2 zucchini, made into noodles
1/2 cucumber, made into noodles
1 large carrot, made into noodles
1/2 beet, made into noodles
1/2 honey crisp apple, diced
1/2 red onion, sliced paper thin
1/4 cup cashews, chopped
2 Tbsp cilantro, minced
1/3 – 1/2 cup peanut butter (or nut/seed butter of choice)
2 tsp fresh ginger, grated on a microplane
3 Tbsp Raw Apple Cider Vinegar
Juice of 1 lime
8 drops pure liquid stevia (alcohol-free) — (SCD substitute 1/2 tsp honey)
2-3 Tbsp water
Spiralize (or chop) your veggies and put them in a large bowl.
After you slice your onions, let them soak in a bowl of ice water for about 5-10 minutes. (This gets ride of the harsh, onion-y bite that raw onions have.) Drain and pat dry.
Combine your sauce ingredients in a small mixing bowl. Add enough water to thin out the sauce until it is “drizzly” – about 2-3 Tbsp.
Toss your veggie noodles, onions, cashews, and cilantro with the sauce until evenly coated.
Garnish with cashews and cilantro.
My goodness, you guys, this was SO GOOD! This dressing! I’m serious, I could drink it, it was so delicious. Tangy, fresh, a little gingery, nutty, sweet — AMAZING!!
It pairs so wonderfully with the subtly sweet veggie noodles, the buttery cashews, and the bright and fresh cilantro.
And it was so crunchy and fabulous. My favorite part was the honey crisp apple — super sweet and juicy little bits – yum!
Finally, it really is a beautiful dish with all the colors. Red, Orange, Green, Purple — it’s a rainbow of nutritious and wholesome goodness!
With this cilantro and lime action, all I need is a margarita! 🙂
How do you stay cool in the summertime? What’s your favorite summertime meal?
See ya tomorrow morning on the Podcast!
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Lastly…Did you see my FabFitFun summer unboxing video!? Well…it’s time for the SUMMER BOX!! It is valued at over $367 and includes my favorite makeup brand, Tarte! It’s a quarterly box of beauty, fashion, home and fitness products for only 39.99? YES. PLEASE. You can get $10 off when you use my code HEATWAVE at check out too 🙂
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