Yummy Salad!

It's not on the prettiest plate but still yummers!

Hi everyone. Hope you all are doing great. I know I am happy that school is going to be over soon and I can start to enjoy this beautiful weather we are having here. So gorgeous!

I hope everyone enjoyed their Easter or Passover or had a nice week last week. I spent the Easter with my mom, dad, brother, his wife, and their new baby girl. I love my little niece! Just can't get enough of her! :o)

Anyway, to bring to the festivities, I made a salad that I adapted from a recipe from Eating Well Magazine. Unfortunately they don't have the original recipe on their website, but the website has some recipes for inspiration. The original recipe was not vegan or raw so I adapted it to my tastes and it came out, I will say it, oober! My sister-in-law and mom loved it! The dressing and the spiralized noodles are what made it's ooberness and I will definitely make it again!

Sesame Cucumber Noodle Salad

1/2 - 1 zucchini spiralized*

1/2 cup of tahini (or use your other favorite nut or seed butter; the recipe used peanut butter)
1/3 cup apple cider vinegar
1/2 teaspoon olive oil
1 tablespoon soy sauce or tamari or nama shoyu or coconut aminos
2 pinches of cayenne powder
1/2 - 1 tablespoons maple syrup or sweetener of choice
1/2 cup thinly sliced scallions
3 tablespoons chopped cilantro leaves
3 tablespoons to 1/4 cup water (to get desired dressing consistency)

4-6 cups salad greens of your choice (I used cabbage, kale, and romaine lettuce)
1/2 medium bell pepper chopped
1/2 large cucumber, quartered lengthwise and cut into 1/4 inch slices
Salt and pepper to taste

*If you don't own a spiralizer, you could always shred the zucchini lengthwise or slice them a 1/4 inch thick lengthwise and then lay them on top of each other and slice them into linguine type strands.

Instructions:
Place the spiralized zuchinni into a large bowl along with the salad greens, bell pepper, and cucumber. Set aside.
Whisk the tahini (or nut/seed butter of choice), vinegar, olive oil, soy sauce, cayenne powder, and maple syrup to combine. It will be a little thick. Then whisk in the scallions and cilantro. Then add in the water to create the consistency and taste desired. I wouldn't make it too runny because you want the dressing to adhere to the salad. Add salt or pepper to the dressing if desired.
Plate the greens and add as much dressing as desired and enjoy the oober goodiness! :o)

Note:
The dressing tasted much better the next day because all the flavors got to meld together but it's equally delicious the same day.

I was so ready to chomp down by now!