Ingredients
- 2 Yellow Squash
- 2 Zucchini
- 2 Carrots
Avocado and Hemp Seed Dressing
- 1 Avocado
- 0.5 cup Hemp Seeds
- 1 Tablespoon Nutritional Yeast
- 0.5 teaspon Kosher Salt
- 3 Tablespoons Sweet White Wine Vinegar
- 0.5 cup Water
Toppings (optional)
- 1 Tablespoon, chopped Parsley
- 1 Tablespoon Raw, Unsalted Pumpkin Seeds
- 1 teaspoon Hemp Seeds
Directions
When summer produce is at it’s peak, I appreciate eating them raw.
Always makes for a fresh and light lunch, appetizer or side dish.
Don’t be fooled by the simplicity of this raw Summer Squash Salad – it has SO much flavor, crunch, is light yet quite filling!
To add more protein to this meal, try black beans, tofu, chicken or fish!
Hemp seeds have the most concentrated balance of proteins, essential fats, vitamins and enzymes combined with a relative absence of sugar, starches and saturated fats.
It’s a great way to season your foods while boosting the nutritional value!
Steps
1 Done | Avocado and Hemp Seed DressingTo your food processor or high-speed blender, add all of the ingredients and blend until smooth. To thin out the sauce add a bit more water and blend, start with 2 tablespoons. |
2 Done | Squash RibbonsAfter washing and drying your squash and carrots, trim the ends then use a vegetable peeler to carefully slice the vegetable lengthways into long, thin ribbons. You can also use your spiralizer, if you have one! To serve, add some of the ribbons to a bowl or plate then top with some dressing and your desired topping! I love adding nuts or seeds to salads as it adds texture to the dish as well as boosts the nutritional value! |
