I believe we are all more attracted to extra colorful, fresh, nutrient-busting meals during the summer. The season itself pre-disposes us to feel lighter, to strive for a better body shape, and to just feel healthier than ever, so that we can entirely enjoy all those fun outdoor activities!
We are also not so inclined to spend time in a heated kitchen, which means replacing one of our main cooked dishes with a raw salad is a great idea! Zucchini noodles are a staple during the summer, as there is an abundance of this veggie, plus it is an amazing low-carb, low-cal alternative to regular noodles! This dish is packed with vitamin C, potassium and folate, and if you enjoy delicious meals that are nutrient-busting to skyrocket your energy and help you fight chronic fatigue, Download The Complete Vegan Recipe Solution Here.
Cut the zucchini into long strands using a spiraliser, stopping when you reach the seeds. Alternatively, cut the zucchini into long ribbons using a vegetable peeler. Use a sharp knife to cut the kernels from the corn.
Combine the zucchini, corn, tomato, mint and coriander in a large bowl. Combine the chilli, lime juice, tamari, ginger and sugar in a small bowl. Stir to dissolve the sugar.
Drizzle the dressing over the salad and toss gently to combine. Serve sprinkled with the cashews.
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