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zoodle salad

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! If you are interested in learning about eating to better your digestion, check out the The Digestive Tune Up™ Program.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, lunch
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
    Keyword avocado, avocado miso dressing, salad, zoodles