| 13 | 20 | 369 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 1 |
| 1/4 avocado(s) | Avocado |
| 1/2 whole lemon(s) | Lemon juice |
| 1 tbsp | Apple cider vinegar (Add 1-2 tablespoons) |
| 1 tbsp | Tahini |
| 1 tbsp | Cilantro (coriander) (small hanful fresh Cilantro) |
| 1 clove(s) | Garlic |
| 1/4 tsp | Black pepper |
| 1/4 tsp | Cayenne pepper |
| 1/2 medium | Zucchini |
| 1 large | Carrots |
| 1 beet(s) | Beets, raw (peeled) |
| 1/4 cup | Lentils, red, cooked |
| 1 cup | Cherry Tomatoes (small handful sliced) |
Using a spiralizer, create noodles from the zucchini, carrot, and beet. If you don’t have one, use a vegetable peeler to create long, thin strips. Add to a bowl with the tomatoes. (Note: The beets in this salad will tint the whole dish pink. If you don’t like beets or want it to stay green, swap out for additional zucchini or the carrot.)
First eight ingredients are for the dressing. Blend all dressing ingredients in a food processor or blender. If you do not have either piece of equipment, finely chop the garlic and cilantro and mix by hand.
Mix the dressing with the “noodles.” Allow the mixture to chill in your refrigerator for 10 minutes in order to soften the vegetables.
For guys: use 1 full zucchini, 2 carrots and 1/2 cup lentils.
| Fruit | 0.1 |
| Meat Alternative | 0.8 |
| Vegetables | 6.7 |
