Sunday, November 3, 2013

Lunch Salad Prep: Lemon Zucchini Noodles


Lately, I have been making salads in a jar for work, and it's really fun to come up with new themes.  This week, I made a cold zucchini noodle salad, which was the base for my stacks!







Lemon Zucchini Noodle Salad

Ingredients:
3 small zucchini, spiralized
1 1/2 cup shelled edamame
1/4 c chopped red pepper
1/2 cup shredded carrots
3 small serrano peppers
1/2 cup cilantro, chopped
1 avocado, cut into small pieces
2 lemons
Your favorite vinaigrette, see below for my choice, 3 tbs
sea salt
pepper






I assembled the pieces and let it sit in the fridge for 4 hours, but I'm sure it would be fine mixed up and then put in salad containers.

For the stacks:

1 package of tempeh, I used plain, but to take down the bitterness you could cube and boil first
romaine lettuce
2 cups steamed broccoli
2 small apples
sunflower seeds



To assemble, put the tempeh on the bottom so it soaks up all the yummy salad juice.  Then, put the zucchini salad, broccoli, romaine and then the apple and sunflower seeds.  I gave the apple a squirt of apple juice to keep its color.



They're ready to go for lunch.  You can add more dressing on the day you eat it, but I'm going to try to just shake it and see if it's enough.  I'm excited about these!

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