I’m behind the times. I’ve seen so many spiralized salads, but I’ve never made one.
They look so cool and are so the type of thing I would love to eat. Luckily my friends at OXO sent me a Hand-Held Spiralizer. I was so excited. I busted it open and got to work making dinner immediately.
It’s such a simple tool that is easy to use and can create and endless variety of meals, which I love. It definitely requires a lot of elbow grease to work, though I think it will get easier the more I use it. Plus, I love getting in a little extra cardio 😉
While I would try spiralizing anything that would fit in the tool and is firm enough to turn into noodles, I started with zucchini, carrots, and apples. The zucchini was the easiest, but I got the hang of it with carrots and apple.
Adding apple was such a fun complement to the salad. I didn’t get long noodles with it because it was kind of hard to cut and fit into the circular spiralizer, but I didn’t mind.
The different textures of the zucchini, carrots, and apple totally worked together and went perfectly with the apple cider vinaigrette I made. This healthy, vegan, gluten free option is a great lunch, dinner, or side dish. I paired it with salmon, but you would pair it with anything.
Next up, I’m making zucchini pasta! What are you excited to spiralize?Print
- 2 large zucchini
- 2 large carrots
- 1 large apple
- ¼ cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon freshly ground black pepper
- Spiralize the zucchini, carrots, and apple according to the spiralizer’s instructions. Place in a large bowl. Add vinegar, oil, and pepper. Toss to combine. Serve immediately.
- Prep Time: 10 minutes
Disclaimer: I was provided with a spiralizer, but all opinions, as always, are mine.