So… it’s getting hot.
Hot weather means I am NOT about to whip up something that requires an oven. That means lots of salads, avocado toast, and yogurt bowls are coming your way- GET EXCITED. Any how, hot weather is not my friend. I don’t know what it is about how weather, but I always prefer cold > hot. I think it’s because I don’t like the feeling of sweating at any point during the day, so I’d rather be freezing cold than burning up.
Before we jump into the recipe, I guess I’ll tell you about the time I fell off a horse from sweating too much. I was at a summer camp, and we were riding horses (hence the main part of the story). Anyways, it was WAY too hot for me, and I was sweating like crazy. As we started “trotting” (Is that the correct term? We’ll go with it), my helmet started to slip and I couldn’t see where I was going. The next thing I remember, I was on the ground and people were surrounding me… and that, friends, is the time I fell off a horse from sweating. Hence why I hate the heat. And I guess I didn’t fall off from sweating, but it was DEFIANTLY a factor into the fall.
But guys… THIS SALAD. I’m more of a “buddha bowl” type of gal, but there’s something about this bad boy. It’s SO refreshing and easy to make, which makes it even better. I love the crunch you get from the onion combined with the flavor the zoodles bring. Zoodles make everything better in my opinion, and I think it’s safe to say I’m taking full advantage of my sprilizer. Let’s dig in!
- 1 large zucchini, spirilzed
- 1 cup shredded carrots
- ¼ red onion, diced
- 2 tomatoes, diced
- 2 heads romaine, diced
- 1 cup chickpeas, roasted (or fresh- it's up to you)*
- 1 avocado, cubed
- Spirals your zucchini using your spirilzer. I used the thinest blade from my kit.
- On the side, chop up all your ingredients and combine in a bowl. Once the zucchini is done, transfer it to the bowl and combine well.
- Dice up your avocado and once again, combine. Serve with the chickpeas, a dressing of your choice, and enjoy!
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