This recipe comes from chef Crystal Bonnet at www.rawfoodrecipes.com.
A vibrant zucchini noodle salad with beets, carrots, broccoli and avocado served with a lemon tahini dressing. Simple, healthy, plant based cuisine at its finest.
Ingredients
- 1 Yellow zucchini, spiralized
- 4 Leaves of romaine, chopped
- 1 Beet, shredded
- 1 Carrot, shredded
- 4 Broccolinni, chopped
- 2 Green onion, chopped
- 1/2 Avocado, sliced
- 1 Teaspoon black sesame seeds
Dressing
- 1 Tablespoon organic tahini
- 2 Tablespoons lemon juice
- 1 Teaspoon coconut aminos
- 1 Teaspoon agave (or any other liquid sweetener)
- dash of salt
Instructions
- Prepare vegetables as instructed, place in a bowl and set aside.
- Place all dressing ingredients in a small bowl and whisk until smooth.
- Pour tahini dressing over your beautiful veggies, garnish with sesame seeds and enjoy!
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Hi there! My name is Crystal Lynn Bell and I am a Spiritual Empowerment Coach. I'm currently living in Paris, doing my coaching, writing my book, and studying French language and culture at the Sorbonne. I love Paris and I'm excited to be hosting a retreat here this winter called 
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