Noodle Salad with Avocado Dressing
Recipe type: Lunch
Cuisine: Raw Food
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 zucchini
  • ¼ red pepper
  • 1 large purple cabbage leaf
  • 1 small beet, peeled
  • small handful sprouted mung beans
  • ½ avocado
  • 1 mango
  • small handful basil
  • pinch of sea salt
  • pinch of cayenne pepper
  • pinch of turmeric powder
  1. Using a spiralizer or vegetable peeler, create long thin noodles with your zucchini.
  2. Cut the beet, pepper, and cabbage into roughly the same size small chunks and put to the side.
  3. Add dressing ingredients into a blender along with ¼ a cup of water (start with less and add more as necessary) until you reach a smooth consistency that is not too thick, nor watery.
  4. Mix your noodles and sauce together and place in fridge for 10 minutes for noodles to soften. Take out and add additional toppings.
Recipe by Nikki Sharp at