Thai Inspired Zoodle Salad

Thai inspired zoodle salad 2


I am ridiculously and totally excited to report that it feels like summer out here in Oakland, and it is incredible.

Lately I have been working as a farmer’s market vendor once a week with a fancy-pants raw vegan superfood chocolate company called Coracao. I am in LOVE with coracao’s locally produced, organic, low glycemic and raw chocolate, but that’s a post for another day. Today’s post is about the perks of working a far-mar, AKA FREE SALAD. That’s right, my dudes, in addition to chilling with vegan treats and hanging outside with my very cool co-worker’s, my position with Coracao provides me with market trade, which means this salad was 100% inspired by the beautiful things I got for free the last time I worked.

I have a thing for pairing cooked foods with raw foods, mostly because I DO WHAT I WANT. I love raw veggies sometimes, but the deep flavor of a panfried leek or a roasted asparagus gets me every single time, and I think pairing the texture of cooked and raw food is a straight up great idea. To top my veggies, I whizzed up a fresh and light dressing and chopped my favorite protein to produce a salad so large I was almost sure I couldn’t finish it.

(Spoiler alert, I downed that sucker in fifteen minutes flat, every last bite of it. I may as well have licked the bowl, by which I mean I did lick the bowl. #sorrynotsorry)

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Thai Inspired Zoodle Salad
Recipe type: Vegan
Cuisine: Gluten-free
Prep time:
Cook time:
Total time:
Serves: 1 large salad
  • 1 medium large zucchini, spiralized
  • coconut oil spray
  • 1 generous handful thin asparagus, washed and trimmed
  • salt and pepper to taste
  • ½ a medium leek, sliced thin
  • 2 stalks celery, sliced thin
  • ½ orange bell pepper, sliced thin
  • 1 handful fresh basil, chopped
  • 1 cup protein of choice. I used Beyond meat but other suggestions would be tempeh, chickpeas, or baked tofu.
  • 1" fresh ginger
  • 1 tangerine, juiced
  • 1 tablespoon powdered peanut butter
  • ¼ teaspoon sesame oil
  • 1 tablespoon gluten-free tamari
  • 1 tablespoon rice vinegar
  1. spiralize your zucchini and chop all your veggies and protein.
  2. Place your veggies and protein (except for the asparagus and leeks) into a giant bowl. Add your protein to the bowl.
  3. spray your cast iron stove top grill with coconut oil, add asparagus to the pan, spray a bit more coconut oil and top with salt and pepper. Add a slight bit of water to the grill for extra help steaming and cover with the lid of a pot (your lid doesn't fit the grill skillet perfectly, it just needs to trap some of the steam in. Alternately you can pan saute these with the leeks if you are sans grill.)
  4. Cook asparagus for 5 minutes, flip them, and cook for five more.
  5. Spray a non stick skillet with coconut oil and add your leeks to the pan. Cover the pan and heat your leeks until they are just a bit soft and have crispy brown edges. (approximately 7 minutes)
  6. While your veggies are cooking, put the dressing ingredients (ginger through tamari) in a high speed blender. Whiz until completely smooth.
  7. Once veggies are cooked to your liking, add them to the bowl with the raw vegetable ingredients.
  8. Toss with dressing, using enough to cover the salad. I used about ½ of the batch that I made.
  9. Enjoy!

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What flavors are inspiring you recently? Is the farmer’s market bumpin’ in your town yet?