Purple Sprout Zoodles (Zucchini Noodles) Salad

Yields: 4 servings

1-2 zucchini squash

½ bag wakame seaweed, soaked, about 1 oz  (use as much as desired)

1 avocado

Microgreens or sprouts – lentils are preferred, but any sprouts will do

Nut or seed butter (optional)

Spice mix – ¼ tsp each (black pepper, coriander, cumin, cloves, cardamom, cinnamon, amchur mango powder).

If you do not have something, feel free to  substitute.

Dressing:

2 pieces of fresh ginger or 2-4 oz of ginger juice

Juice of 1-2 limes

6 oz of filtered water

4-8 pitted dates (depending on the level of sweetness desired)

Puree in a blender until smooth.

You can make a whole jar to have it pre-made and ready to use. Keeps in the fridge for up to 2 weeks.

Assemble the salad:

Place the wakame in a bowl. Soak in filtered water for about 15 minutes until soft. Drain and discard the water, or use it in a different recipe like soup, stew, etc. (no need to add extra salt).

Use a handheld or countertop spiralizer to create the zucchini noodles.

Pit the avocado and slice.

Wash and drain the microgreens or sprouts.

Serve by arranging noodles, wakame, avocado, nut butter and sprouts on a large plate. Sprinkle the spice mixture over the vegetables. Drizzle dressing over all and serve.

You can watch a video of the making of this salad here.

Recipe courtesy of Purple Sprout Cafe and Juice Bar, 341 E. Dundee Rd., Wheeling. For more information, call 224-223-7133 or visit PurpleSprout.com.