Ingredients
- 2 packages House Foods Tofu Shirataki, Spaghetti-Shaped Noodle Substitute 8 ounces per package
For The Dressing:
- 4½ tablespoons balsamic vinegar
- ½ teaspoon agave nectar
- ½ teaspoon Dijon mustard
- ¼ teaspoon Italian seasoning
- 3 tablespoons olive oil
For The Salad:
- 1 cup zucchini sliced, about 2 zucchini
- ½ teaspoon olive oil
- 1 teaspoon garlic minced
- Salt and pepper to taste
- 1½ cups strawberries sliced
- 2 cups spring salad mix
- 3 ounces goat cheese crumbled
- 1 large avocado sliced
- 2 tablespoons fresh basil minced
Instructions
- Bring a large pot of water to a boil.
- Drain and rinse the noodles in a colander. Add them to the boiling water and cook for 2-3 minutes. Drain and pat dry with paper towels, removing as much moisture as possible. Let the noodles sit on the counter for 30 minutes to cool and continue drying.
- In a large bowl, whisk together the balsamic vinegar, agave nectar, Dijon mustard, and Italian seasoning until smooth and mixed. While whisking, stream in the 3 tablespoons of olive oil until the dressing thickens and becomes creamy.
- Add the dry noodles to the bowl with the vinaigrette. Toss to coat evenly. Cover the bowl and refrigerate for 2-3 hours.
- Once the noodles have chilled, preheat your grill to medium heat.
- Toss the sliced zucchini with the ½ teaspoon of olive oil, garlic, and a pinch of salt and pepper. Cook until zucchini is tender and grill marks form, about 3-5 minutes. Flip and repeat on the other side. Toss the grilled zucchini into the bowl of noodles.
- Add the sliced strawberries, spring mix, goat cheese, avocado, and basil into the salad and toss until evenly mixed. Season to taste with salt and pepper. Serve immediately.