I’ve mentioned it before, but I’m a part of a vegan supper club that meets bimonthly-ish. The food is superb (even if you’re not vegan), and the conversation is always stimulating. Last night, we had a dinner for the record books. First of all, our outdoor setting and weather were PERFECT (see photo below)! Secondly, the hostess and company were amazing as always. Finally, the food was light and fresh – the kind that leaves you feeling great no matter how much you stuff yourself. And that’s exactly what we did! I put my spiralizer to good use to create a spring “pasta” salad, and everyone seemed really into it!
– – –
Zoodle Primavera Salad
3 large zucchini, spiralized or julienned (I used this a Paderno – I got it 50% off!!!)
2 carrots, julienned and chopped in one inch pieces (I used an OXO – the spiralizer cores the veggie, and I feel like you lose too much of the carrot.)
1 cup frozen peas (or fresh, if you have it)
1/2 small white onion, chopped
Small bunch of asparagus (I used part of a grocery store bunch – about 8 large stalks, bottoms trimmed and peeled, chopped into 1-inch pieces)
I cooked everything in batches on high heat for a layered effect. It also helps if everything has space to get browned nicely, because we all know brown food tastes good! But feel free to throw everything in there or even eat some of the ingredients raw, if you prefer.
In an oiled skillet on high heat, add zucchini and cook until nicely browned and tender. Stir regularly. Remove from skillet and add to serving bowl.
Add more oil if needed/desired, then add carrots, onions, and peas – brown/tender/stir/bowl. Same story with the asparagus for the top.
Add a vinaigrette of your choice – I made a simple one with olive oil, white balsamic, salt, pepper, fresh herbs, garlic, and mustard. Keep in mind that if you cooked with oil, you might want to pare back in your dressing recipe to keep everything balanced. I love to use a mason jar to shake, shake, shake, and then pour the dressing on top.
Refrigerate until ready to serve and lightly stir to incorporate dressing while keeping layers intact. Delish!
– – –
Other recipes pictured:
Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche from Oh She Glows
BBQ Lentil Lettuce Wraps with Tangy Slaw from Blissful Basil
Thai Quinoa Salad from Foodie Crush (Subbed chili sauce for fish sauce to make vegan.)
Triple Chocolate Ganache Vegan Cake was from Khan’s Desserts in Nashville, Tennessee. It was BEYOND!
Here’s our NEW Pinterest board with past favorites, ideas, and our favorite blogs for inspiration.
*This post is not sponsored, just sharing my personal equipment.Read More