1tspginger- fresh (a small piece about the size of the tip of your thumb)
1/4cupcoconut milk
1handfulcoriander- fresh
1/2tspsalt
1-2tbspdried chilli flakes(adjust to taste)
Instructions
To make the dressing, peel the ginger and scoop out the avocado. Place in a food processor with the coconut milk and salt. Squeeze in the juice from the lime. Blend everything until smooth. Then, depending on how thin you like it, add between 1/4 - 3/4 cup of water and blend again. Season with a little salt/pepper to taste.
For the salad, begin by toasting the cashew nuts. Simply pop in a pan on the stovetop (no oil) and toss around for 5-10 minutes until nice and browned, then remove from the pan and set aside to cool.
Continue with the salad by spiralising the zucchini. If you don't have a spiraliser, peel really thin slices with a vegetable peeler.
Arrange the salad as follows: Pour half of the dressing over the noodles and toss to combine. Place in serving dish. Top with remainder of the dressing, then the cashews. Remove tough stalks from coriander and scatter over the top, then finish with the chilli flakes.
Serve immediately. If you're not serving straight away keep the dressing and salad separate so the noodles don't go limp.
Notes
*If you don’t have any cashews on hand, you could use toasted almonds or macadamia nuts. In a pinch, you can also substitute the lime juice for lemon and it will still have a nice zesty flavour.
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