A low carb, colourful salad coated with a delicious tangy creamy sauce. You can prepare this in advance which helps the flavours to develop and soften the noodles. A lovely light salad option but you could also serve this as a side salad to accompany other dishes.
- Preparation time: 15 minutes
- Serves 4
Ingredients
- 2 courgettes spiralized
- 2 carrot spiralized
- 12 cherry tomatoes halved
- Handful of baby spinach leaves
- Handful of torn basil leaves
Dressing
- 2 tbsp capers rinsed and chopped
- 1 garlic clove crushed
- 1/2 shallot finely chopped
- 3 tbsp fresh parsley chopped
- 1 tsp Dijon mustard
- 2 tbsp orange juice
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- Salt and pepper
- 2 tbsp Golden Chlorella
- 150g dairy free plain yogurt
 Directions
- First make the dressing. Place all the ingredients in a bowl and whisk together. Chill until required.
- Using a spiraliser make noodles from the courgettes and carrots. Place in a large bowl and toss in the tomatoes and spinach. Pour over the dressing and toss well until thoroughly coated. Season with salt and black pepper. Toss in a few torn basil leaves and serve.
Nutritional information per serving Calories 121kcal, fat 4.7g, saturates 0.8g, carbohydrates 9.2g, sugars 7.5g, fibre 4.1g, protein 8.4g, salt 0.9g
