This is an interesting variation on the zucchini noodle theme. It is infinitely adaptable - simply mix up the beans, garnishes, and sauce you use - but always tasty and refreshing. Furthermore, it is a well-balanced meal, featuring an excellent combination of carbohydrates, protein, fat, and flavor. To make more servings, simply double, triple, or quadruple the recipe as necessary. —Elisabeth
small cucumber, julienned
handful of cilantro leaves, minced
1 1/2 tablespoons
cooked chickpeas or black beans
baby red potatoes, thinly sliced
salt and pepper
mini bell pepper, preferably yellow, cut into slivers
Preheat the oven to 425 degrees Fahrenheit. Line a small baking sheet with parchment paper. Dump the sliced red potatoes onto the sheet and rub with coconut oil. Sprinkle with salt and pepper. Spread out into a single layer. Roast for 20 - 25 minutes.
Meanwhile, using a vegetable peeler, shave the carrot into thin ribbons. Place the shavings into a serving bowl or onto a plate (however you would prefer to eat the salad.)
Mix in the cucumber, cilantro, salsa, and chickpeas or black beans. When the potatoes are ready, add those in, too. Garnish with the bell pepper and avocado. Serve!