Here’s a light summer salad that can serve as a meal. This recipe packs in a lot of health-promoting ingredients–coconut oil, cultured veggies (sauerkraut), avocado, pasture-raised chicken–and leaves out the stuff that weighs us down–pasta and mayo made with refined oils. And did I mention it’s fast to prepare?
You will need a vegetable spiralizer ( I have a Paderno) to make the zucchini noodles. I’m hearing that children love making and eating these noodles so this is a very worthwhile investment if you don’t yet have one.
2 1/2 Tbsp. organic coconut oil, melted
1 Tbsp. yellow mustard
1 tsp. balsamic vinegar
1/2 tsp. sea salt
1 tsp. hot pepper sauce or 1/4 tsp. cayenne (optional)
1 Tbsp. finely chopped onion
1/4 to 1/2 cup sauerkraut (I used homemade spicy sauerkraut or you can buy it in the refrigerated section in a health food store preferably made with organic veggies. )
1 zucchini (about 2 inches in diameter and 8 inches long), spiralized
1 cup chopped, cooked chicken (I used leftover Roasted Chicken)
1 avocado pitted, skinned and cut into cubes
4 cups chopped romaine lettuce
For the dressing, mix the first 6 ingredients very well in a medium-sized bowl. Add the sauerkraut and stir. Spiralize the zucchini (be sure to slit it half way thru lengthwise before you spiralize so your “noodles” are not too long) and stir the “noodles” into the mixture until well-coated with the dressing. Next add the chicken and avocado. Place 2 cups of chopped romaine in each salad bowl. Spoon 1/2 the “noodle” mixture on top of the lettuce in each bowl. Serve immediately as the noodles do not remain crisp for long.