Tri Color Zoodles with Avocado Coconut Cream Salad

This is now my favorite salad. I love colorful whole foods, roasting vegetables brings their very essence – and the flavors are amazing! I used a canned coconut milk but the coconut cream would work just the same. The purple yam is sweet similar to the sweet potato but the deep bright color just makes you wanna eat more. In the past, I used it to make a pie and used raw nuts and dates for my crust – so great together. Purple yam is amazing for either savory or sweet recipe.

 

Recipe for the salad:

 

 

Jen Paleracio

Ingredients
  

  • 1 small purple yam, peeled and spiralized
  • 1 carrot, peeled and spiralized
  • 1 medium zucchini, spiralized
  • 1 tablespoon olive oil
  • 2 cups mixed greens
  • 1/2 avocado, cut into wedges
  • 1/2 cup cherry tomatoes, halved
  • 1 stalk green onion, sliced
  • a handful cilantro, basil, and mint for garnish
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 375. Line a baking pan with parchment paper, arrange the purple yam, carrots, and zucchini on the pan. Drizzle oil, season with salt and pepper, make sure they’re well coated. Bake for 10-15 minutes. Set aside.
     
  • Place the greens in a salad bowl, top with roasted veggies, herbs, avocado, tomatoes, and green onions. Drizzle with avocado coconut cream. 

 

 

  

 

Recipe for the dressing:

 

Jen Paleracio

Ingredients
  

  • 1 large avocado
  • 3/4 to a cup coconut cream
  • 1 garlic clove
  • a handful cilantro, basil, and mint leaves
  • salt and pepper to taste

Instructions
 

  • Combine all ingredients in a food processor, process until smooth. Place the avocado mixture into a sandwich bag, close to seal and cut the tip. Pipe the cream on top of the salad.
    Enjoy!

 

 

 

 

 


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