Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp Raw Apple cider Vinegar
  • 2 Tbsp Fresh lime juice (about 1 large lime)
  • 1 Tbsp + 1 Tsp Fresh lime zest (firmly packed (about 1 large lime))
  • 1/2 tsp Salt
  • Pinch of pepper
  • 2 Tbsp Light agave (Honey for Paleo version)
  • 2/3 Cup Roughly chopped fresh strawberries (loosely packed (90g))
  • 1 Tbsp Red onion (Chopped)
  • 1/3 Cup Pompeian Extra-Virgin Olive Oil
  • 1/2 Tbsp Chia seeds (Poppy seeds work well too)
  • 2 Large cucumbers
  • 4 Cups Spinach (firmly packed)
  • 1 1/3 Cups Fresh Strawberries (sliced)
  • 3/4 Cup Red onion (thinly sliced)
  • 2 Tbsp Fresh mint (minced)
  • 1/2 Cup Cilantro (roughly chopped)

Instruction

  • In a small food processor (mine is 3 cups), combine the apple cider vinegar, fresh lime juice, lime zest, salt, pepper, agave, strawberries and red onion until smooth, and the berries and onion are broken down.
  • With the food processor running, stream in the olive oil until well combined, the dressing lightens in color, and is thick and creamy. Transfer to a bowl and stir in the Chia seeds.
  • Using the 3mm blade on your spiralizer, spiralize the cucumbers until they turn into thin noodles. Gentle squeeze out a little bit of the excess moisture, and divide the noodles between 4 bowls.
  • Divide the spinach, strawberries, sliced red onion, mint and cilantro between the bowls, followed by the salad dressing. (You should have ended up with 1 cup of dressing, so 1/4 cup of dressing per salad)
  • Toss until evenly coated and DEVOUR.