Ingredients
For The Vinaigrette:
- 3 tablespoons raw apple cider vinegar
- 2 tablespoons fresh lime juice about 1 large lime
- 1 tablespoon + 1 teaspoon fresh lime zest, firmly packed about 1 large lime
- 1/2 teaspoon salt
- Pinch of pepper
- 2 tablespoons light agave syrup
- 2/3 cup roughly chopped fresh strawberries, loosely packed 90 grams
- 1 tablespoon red onion chopped
- 1/3 cup olive oil extra virgin
- 1/2 tablespoon chia seeds
For The Salad:
- 2 large cucumbers
- 4 cups spinach firmly packed
- 1 1/3 cups fresh strawberries sliced
- 3/4 cup red onion thinly sliced
- 2 tablespoons fresh mint minced
- 1/2 cup cilantro roughly chopped
Instructions
- In a food processor, combine the apple cider vinegar, fresh lime juice, lime zest, salt, pepper, agave syrup, strawberries, and red onion until smooth, and the berries and onion are broken down.
- With the food processor running, stream in the olive oil until well combined, the dressing lightens in color, and is thick and creamy. Transfer to a bowl and stir in the chia seeds.
- Using the 3mm-blade on your spiralizer, spiralize the cucumbers until they turn into thin noodles. Gentle squeeze out the excess moisture and divide the noodles between 4 bowls.
- Divide the spinach, strawberries, sliced red onion, mint, and cilantro between the bowls, followed by the salad dressing. (You should have ended up with 1 cup of dressing, so 1/4 cup of dressing per serving).
- Toss until evenly coated and DEVOUR.
