I think I am addicted to spiralizing. Or should I say, Spiralizing. I’m pretty sure I have been having dreams about spiralizing since Christmas. What do we have in our house that I can put through that baby? Carrot noodles? Zucchini noodles? Broccoli noodles? Meatball noodles? Yogurt noodles? Peanut butter noodles? Ok maybe not everything can be spiralized (if only…). But there is something magical about feeding a large cylindrical object (at which most 5 year-olds would turn their nose up) into a sharp blade (which YOU get to choose!) and watch long, slinky-like strips of carrots come out the other side.
(They’re not very good at ending up in the bowl you want them to, but they are TOTALLY worth a few carrot stains on the counter).
Consider your lives changed.
Tonight, when Ben told me he was craving salmon for dinner, I thought to myself, Self! Why not make some spiralized veggies and a smoked salmon salad!? Because I never make salads, so this would be so unusual for me!
I whipped up a quick Dijon vinaigrette using the quick and dirty technique outlined in the book I’m currently reading, Bread and Wine (which by the way is amazing- I highly recommend!), and massaged a few kale greens with the freshly-spiralized veggie noodles. [side-note: why does spellcheck not yet know the word “spiralize”!?] Top it with some smoked salmon and savory capers and feta, and by golly, we have a delicious, power-packed salad fit for both you AND your salmon-craving, 150-pushups-a-day-performing man! (I actually turned these into tacos for him… he’s not as keen on the kale and zucchini mix, but don’t worry- I still snuck a few in there :P).
Hope you enjoy it!
- 1 tbsp olive oil
- 1/2 tsp garlic, minced
- 2 tbsp dijon mustard
- 1/4 cup apple cider vinegar
- 3 tbsp orange juice
- 1 tbsp lime juice
- 1/2 tsp pepper
- pinch of salt
- 3 cups shredded kale
- 1/2 cup grape tomatoes, sliced
- 2 small zucchinis, spiralized (using smallest blade for extra-thin “zoodles”)
- 2 carrots, spiralized
- 1 cup cooked grains (I used a medley of brown rice, quinoa, and lentils)
- 4 oz smoked salmon, shredded or sliced into thin strips
- 1 tsp capers
- 1/4 tsp dried dill weed
- feta cheese, for topping
- In a small jar or bowl, whisk together dressing ingredients (oil through salt). I like using a jar so I can put the lid on and shake it up, then reuse it later in the week!
- Combine kale, tomatoes, spiralized veggies, and grains in a large bowl.
- Drizzle vinaigrette over top, little by little, tasting as you go to avoid drenching the salad!
- Massage veggies with your hands until kale is wilted and dressing is distributed evenly.
- Top salad with salmon (I threw mine under the broiler for 2 min but smoked salmon is meant to be served raw!), a few capers, and a pinch of dried dill weed.
- Serve with feta crumbles or a dollop of plain Greek yogurt (or both!) and some good crackers or crusty bread.
- *You can also make salmon tacos! Simply combine about 1/4 cup yogurt or sour cream with some ranch dressing seasoning and stir, stir, stir. Spread it on the bottom of a tortilla and top with salad from above (making sure not too much dressing is on it to avoid making them too soggy). Bake at 350 for 6-7 min or until tortillas are just “set.” Top tortillas with rice, salmon, capers/dill, and feta.