Butternut Squash noodles, topped with black beans, corn, tomatoes and a zesty Southwest-inspired dressing. This quick salad also tastes great with sweet potato and zucchini zoodles!
Yield 4 servings
Prep Time 10 minutes
Total Time 10 minutes
Directions
Yield 4 servings
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
3/4 lb spiralized carrot zoodles
1 bunch scallions, diced
1/2 cup chopped cilantro
1/3 cup salted and roasted peanuts
1 teaspoon ginger puree (or 1/2 teaspoon fresh grated ginger)
3 Tbsp Nature Nate’s Raw & Unfiltered Honey
3 Tbsp lime juice
3 Tbsp olive oil Salt and pepper, to taste
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Directions
In a large serving bowl, toss zoodles with scallions, cilantro and peanuts.
In a small bowl, whisk together ginger puree, honey, lime juice and olive oil.
Drizzle dressing over zoodle mixture.
Salt and pepper to taste.
Serve and enjoy!
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