Sound Bites: From Garden to Table


One of my favorite times of the year is now, when the harvest is bountiful whether I’m in my garden or at the local Farmer’s Market. There are plenty of fresh herbs and the zucchini seems to be endless. In looking for ways to use it all, I ran across this family favorite recipe (from Cooking with Coconut Oil, by Elizabeth Nyland –a fabulous cookbook) that uses zucchini noodles made by using a spiralizer, mandolin or even a regular box grater. The noodles are so lovely and fresh and perfect for those trying to get off too much pasta or grains in their diet. By using coconut oil mayonnaise, this recipe is also vegan. It’s very quick to make and fun to bring to your next gathering, or just munch on at home!

Zucchini Noodle Salad

For the Salad:
1 pound zucchini made into noodles (spiralize or grate, leave fresh and raw)
3-4 white or brown mushrooms, sliced
1-2 mini cucumbers or 1/2 of a long English cucumber, sliced
3/4 cup cherry or grape tomatoes, halved
1 large avocado, cut into small chunks
1/4 cup fresh herbs (basil, chives, cilantro, etc), minced
4 radishes, sliced

For the Dressing:
1/4 cup coconut oil mayonnaise
1 T coconut or apple cider vinegar
Sea Salt and Fresh Black Pepper
1 T almond milk
1 tsp Dijon mustard

Make the Salad: Slice the zucchini with a spiral slicer, grater, or mandolin into long, thin strips. If using a grater, squeeze out excess liquid. Place in a large bowl with remaining salad ingredients.

Make the Dressing: Mix the mayonnaise with the vinegar, salt, pepper, almond milk and Dijon. Whisk to combine and toss with the salad. Serve immediately. If storing or bringing to an event, keep salad and dressing separate until just before serving.

The Edge Partner Directory is your resource for festivals, classes, products and services


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.