No Meat Zone Recipes: JL’s Cucumber & Beet Noodle Salad with Avo-Hemp Dressing

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JL’s Cucumber & Beet Noodle Salad with Avo-Hemp Dressing (Raw)
Serves 1, generously

  • Half a large cucumber
  • 1 small beet
  • 1 avocado
  • 1/4 cup hemp seeds
  • Juice of 1 medium lemon
  • 2 T coconut aminos
  • 1 small clove of garlic
  • 2 pinches of cayenne pepper
  • 1/4 cup filtered water (add more, if necessary, for desired consistency)
  1. Run the cucumber and beet through a spiralizer (I use the affordable Spirooli Spiral 3-in-1 Slicer)
  2. For the dressing: Add all remaining ingredients to a blender and pulse to desired consistency. Makes just over 1 cup.
  3. Serve about 3 Tablespoons of the dressing over the cucumber and beet noodles.

JL Fields | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. Follow JL on her blog and Facebook.

Photo credit: JL

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