Ingredients

The following ingredients have 1 Servings
  • 1 tablespoon sunflower seed butter or your favorite nut butter
  • 1 teaspoon sriracha
  • Juice from ½ lime
  • Pinch of salt
  • 1 medium zucchini (ends trimmed)
  • 1 small carrot (peeled and thinly sliced)
  • 1 cup leftover cooked chicken (shredded)
  • ¼ avocado (peeled and thinly sliced)
  • ½ cup cherry tomatoes (halved)
  • 1 small scallion (thinly sliced)
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon toasted sesame seeds

Instruction

  • Make the dressing in a large bowl by combining the sunflower seed butter, sriracha, lime juice, and a pinch of salt. Whisk well to blend a thick sauce. Ta-dah!
  • Now go grab your veggies and leftover cooked chicken from the fridge. Get your vegetable spiralizer and make your zoodles.
  • Finish dicing and chopping your other veggies and herbs.
  • Dump the raw zoodles into the bowl of dressing and add the julienned carrots and chicken. Toss well to combine.
  • If you’re feeling fancy, transfer the salad to a clean bowl and top with sliced avocado, cherry tomatoes, scallions, cilantro, and toasted sesame seeds. Eat immediately.