Zoodle Salad with Avocado Miso Dressing

Zoodle Salad with Avocado Miso Dressing

Anytime of year is a better time to have your food choice promote better digestion. This dressing over zoodle salad will convince you that it’s easy and delicious to tune-up your digestion! Get the Better Digestive Tune-Up Guide now!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner, lunch
Keyword: avocado, avocado miso dressing, zoodles
Servings: 2

Ingredients

Ingredients

  • For the salad:
  • 1 cup fresh corn cut off cob (alternatively can use frozen and thawed corn in the off season)
  • 6 cups zoodles I used 1 extra large zucchini
  • 1/2 cup chopped red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1/3 cup chopped dill
  • 1/4 cup chopped cilantro may omit or use parsley
  • 1 avocado chopped

For the dressing:

  • 1 medium-sized avocado
  • 1 tablespoon organic white miso
  • 1 tablespoon nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 tablespoon good quality olive oil
  • 1/4 cup + 2 tablespoons water

Instructions

  • Add all dressing ingredients to a blender and blend until smooth. I used my Vitamix. Start with just 1/4 cup of water, adding the additional tablespoons, as needed, to achieve desired consistency. Taste and adjust seasoning, to taste.
  • Add all salad ingredients to a large bowl.
  • Pour half of the dressing on top and mix until all vegetables are evenly coated.
  • Add additional dressing, as needed, and toss together. Enjoy!

Notes

You may make the dressing and prepare the salad in advance of serving, however, avoid dressing salad more than 1 hour prior to serving. Courtesy of Chelsey Amer, RD at C it Nutritionally