Layered Salads!



I used to look at vegetable spiralizers in stores and couldn't believe that people would spend money on something that basically just cut your vegetables in a different way.  What a waste of money and effort, is what I used to think.  Even being a vegetarian didn't persuade me to try something different involving vegetables.

But then a couple of things changed. 

The first, I went back to London a few months ago and met a friend I hadn't seen in 6 months.  She'd lost so much weight and looked fantastic.  Her secret... spiralizing.  She'd cut out pasta and rice from her diet and replaced them with spiralized zucchini, butternut squash and anything else she could turn into spaghetti. Hmmmm, perhaps not such a waste of effort?

The second realization came when I tested out a recipe for a salad, using griddled zucchini, feta, garbanzo beans and an incredible pistachio dressing.  The salad was great, but griddling the zucchini made it greasy, something that needed solving.  The solution...spiralize the zucchini!  I also wanted to lower the carbs so I cut out the garbanzo beans and added roasted fresh corn that is in abundance at the moment.  Oh my!  What a result.  It's a crunchy, complex salad, marrying Middle Eastern flavor with seasonal produce.  For the Chappaqua Farmers Market, I've layered it to keep all my ingredients perfectly fresh.

So then I got inspired by layering.  I mean, doesn't this salad look beautiful, and don't you just want to dive in?  I added the king of layered salads to my repertoire, the Rainbow salad, with layers of beetroot, sweetcorn, zucchini and carrot with a Vegan Green Goddess dressing.  The dressing is made with Avocado, Apple Cider Vinegar, Olive oil and fresh basil, parsley and chives so you can feel truly virtuous and goddess-like eating this!  No sour cream or mayonnaise in sight.  A surprise bonus, my kids loved it!  I made a "rainbow" on their plate with the different layers and they ate the whole thing.  Easy way to get them to eat these raw veggies. 

So I'll leave you with a recipe for the Pistachio dressing for this awesome salad.  Add roasted corn, chopped& de-seeded tomato, red onion, feta cheese, coriander and pistachios to the spiralized zucchini and drizzle over this thick flavor packed dressing. 

Pistachio Dressing (Serves 2 as a main course salad)


1 tbsp. white wine vinegar

1 small garlic clove

1 tbsp. roasted unsalted pistachios

2 1/2 tbsp. extra virgin olive oil

1/4 tsp caster sugar

salt & pepper to taste


Blend all the ingredients in a food processor with 2 tbsp. of water or more to get a smooth, thick, but pourable consistency.  Adjust seasoning to taste.