Posted by Mariah | Posted in Pastas, Salads, Uncategorized | Posted on 16-09-2012
Once again, I am doing Kris Carr’s 21-Day Adventure Cleanse and I’m finding that the green juice really gets my creative juices flowing! I particularly love the challenge of making yummy food vegan AND gluten-free. This recipe meets those two criteria and many of the others on the cleanse — it’s made with raw veggies and herbs, it’s balanced with a protein, and it’s even low-glycemic!
The stand-in for pasta in this recipe is a large-grated summer squash. Grating the squash with a large-whole grater gives the squash the size and texture needed to look and feel like real pasta. And the light, zingy dressing gives it the traditional pasta-salad taste.
2 small or one large summer squash (yellow or zucchini), grated
1 cup fresh tomatoes
1 tbsp. fresh basil, cut into a chiffonade
1 scallion, thinly sliced
1 can of white beans: navy, northern or cannellini
1 large cucumber, peeled and chopped
For the dressing:
1/4 cup olive oil
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. red pepper
freshly ground black pepper to taste
4 tbsp. white wine vinegar
4 tbsp. water
Whisk all of the dressing ingredients together until blended. Add to the veggie ingredients. Chill for one hour and serve.