Chilled Asian Zoodle Salad with Chicken + Avocado
Prep Time 25 minutes mins
Total Time 25 minutes mins
- For the Ginger Sesame Sauce:
- 1 tablespoon sesame seeds or 1 tablespoon tahini
- ½ cup extra-virgin olive oil
- ¼ cup rice vinegar
- ¼ cup fresh orange juice
- 2 tablespoons coconut aminos
- 2 garlic cloves minced
- 2 tablespoons peeled and minced ginger
- 1 teaspoon toasted sesame oil
- Kosher salt
- For the noodles:
- 4 cups cooked and shredded chicken
- 4 medium zucchini Blade D, noodles trimmed
- 2 medium carrots Blade D, noodles trimmed
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons minced fresh mint
- 2 scallions thinly sliced
- 1 avocado peeled, seeded and thinly sliced
- black sesame seeds to garnish
Combine all of the ingredients for the Ginger Sesame Sauce in a high-speed blender or food processor, and puree until smooth. Set aside ½ cup of it and save the rest for future meals (it’s good, you’ll want to!)
In a large bowl, toss together the noodles, chicken, and Ginger Sesame Sauce. Season with salt to taste.
Add the fresh herbs and scallions. Top with sliced avocado and sesame seeds, and serve.