Last week our family returned home from a wonderful Southern California spring break vacation. Aside from wanting to sleep in my own bed, I was also looking forward to getting back in my kitchen. `No more hotel morning breakfast buffets. No more fast-food lunches. No more ordering meals from a sit-down restaurant day after day. Don’t get me wrong, it’s fun for the first day or so, but after that it gets old very quickly.
Before leaving on this trip I was eating healthy and “clean” by eating whole foods and very little processed meals. That didn’t last very long on the road. If I am honest with you, when you take your family to Disneyland eating healthy balanced meals become less a priority and hitting as many rides as you can possibly go on becomes the mission of the day. Now that I’m home, I feel gross and sluggish. I’m having a hard time motivating myself to get back on my healthy eating regimen. Does any of this sound familiar?
Sometimes it takes a beautifully plated healthy dish to kick-start my way back into a better routine. After all, we eat with our eyes before we eat with our mouths. Visual appeal matters, and today I have a gorgeous Asian Zoodle Salad that is made with zucchinis that have been spiraled into noodles and other vibrant vegetables that make it both colorful and delicious.
I love this salad because it is a great healthy alternative to its pasta counterpart. It is loaded with flavor and color and never weighs me down. In fact, it’s a dish you will never feel bad about eating.
Recipe: Asian Zoodle Salad
A healthy, delicious, gluten-free Asian inspired salad featuring zoodles (zucchini spiralized as noodles).
2 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons soy sauce (Use gluten-free tamari for a gluten-free option)
2 tablespoons rice vinegar
1 tablespoon fresh squeezed lime juice
1 tablespoon honey
1 clove garlic
1 teaspoon minced ginger
3 zucchinis, spiralized or julienne
2 carrots, peeled and julienne
1 cup shredded red cabbage
1 red bell pepper, cut into strips
1/4 cup chopped cilantro
2 tablespoons sesame seeds
In a blender or food processor, blend the olive oil, sesame oil, soy sauce, rice vinegar, lime juice, honey, garlic, and ginger until emulsified
In a large salad bowl, toss the zucchini, carrots, cabbage, bell pepper, cilantro, and sesame seeds with the vinaigrette. Serve immediately.