It's summer time, and squash is plentiful!
Of course, we could sauté it in some Kerrygold butter (another blog post to come), but what if we were to create a salad with it?
After coming home from the Farmer's Market today, I was munching on a mini cucumber (my favorite), and mulling over what new recipe could be made with the market goodies. Using God's beautiful foods is always so inspiring, and this Asian Spiral Salad was what emerged from today's bounty! I hope you absolutely love it!
Asian Squash Salad
2 cups spiralized yellow squash
Purple, red, yellow or orange bell pepper “flower” slices
Green beans, chopped (raw)
Purple daikon radish, peeled into “wisps”
Organic cilantro sprigs
Black sesame seeds, for garnish
Protein of choice
Miso Lime Dressing
1 ½ Tablespoons fresh lime juice (about ½ of a lime)
1 Tablespoon unsweetened sunflower butter
1 Tablespoon organic miso paste
1 Tablespoon coconut aminos
1 Tablespoon fresh cilantro
¼ teaspoon fresh ginger
stevia or honey, optional
Arrange all of the salad ingredients on a plate.
Simply blend all ingredients together in a mini blender or a fork until smooth and creamy. Drizzle over the squash salad and enjoy!