Spiralized Summer Salad

When it comes to salads the lettuce/carrots/a bit of dressing combo just doesn’t cut it for me- especially in summer when you can truly ‘eat the rainbow’ with the abundance of gorgeous, fresh produce around. So with a fridge of summer’s bounty, an empty stomach, and a box with a shiny new spiralizer attachment in it I couldn’t help but play with my food. And thus, the Spiralized Summer Salad was born!

This is one of those ‘chuck everything in the fridge into a bowl’ moments that turn out amazing- the combination of flavors and texture is really what makes this dish. So, while you are welcome to add or subtract anything you’re not a big fan of, I’d recommend the combination I’ve listed- because oh boy was it satisfying! The quantities below makes four large salads- I ate one on the spot and then popped the rest in jars for a bit of meal prep!

Ingredients:

For the Spiraled Summer Salad:

4 Large Carrots
1 Cucumber
1 Zucchini
1 Large Beet
1 Cup Cauliflower (mine is purple!)
1/2 Cup Cherries
4 Large Basil Leaves
Juice of 1 Lemon, chiffoned
2 Tbs Olive Oil
Salt and Pepper, to taste

For the Roasted Chickpeas:

1 Can (16 Ounces) Chickpeas
2 Tbs Olive Oil
1 Teaspoon Paprika
1 Teaspoon Turmeric
Salt and Pepper, to taste

Instructions:

1. Preheat your oven to 400 degrees.
2. Rinse and dry your chickpeas. For the crispiest chickpeas don’t skip the drying step! Rolling the rinsed peas between two kitchen towels works perfectly.
3. Toss dried peas with olive oil and place on a cookie sheet lined with parchment paper and pop in the preheated oven for 30 minutes. Sporadically shake the tray to stir.
4. While the chickpeas are roasting start to prep your veggies. Using a spiralizer (I’ve used this countertop version and LOVE my new KitchenAid attachment) or a julienne peeler, spiralize the carrots, cucumber, and beet.
5. Prepare your toppings by pitting and chopping the cherries and dividing the cauliflower into small florets.
6. For the dressing combine the lemon juice, 2 tablespoons of olive oil, and chiffoned basil. Whisk well to combine.
7. When the chickpeas are done and crispy toss with the paprika and turmeric- tossing with spice post-bake keeps the spices from tasting burnt!
8. Assemble the salad, tossing the spiralized veggies together and threading in cauliflower, cherries, and roasted chickpeas. Drizzle with dressing.
9. Enjoy!

There is something so fun about a spiralized summer salad- maybe it is the raw crunch or the rainbow of colors, but I love eating a huge helping out in the sunshine. What is your favorite way to enjoy your favorite colorful produce? Let me know in the comments below! Looking for something similar? Check out my Shaved Spring Salad!

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