previous story
next story

Courgette Noodle and Shredded Sprout Salad with Dijon Dressing

Courgette Noodle and Shredded Sprout Salad, food photography

Sprouts for summer, not just for Christmas! I love the simplicity of this Courgette Noodle and Shredded Sprout Salad. Dressed in a zingy dijon dressing, it’s perfect for those of you rebuilding your gut health as the dressing doesn’t contain any sugar or sweeteners. It uses coconut aminos to add a mild sweetness to complement the tangy dijon.

Why sauté the Courgette Noodle and Shredded Sprout Salad?

Gently sautéing the sprouts and noodles first in coconut oil helps the dressing absorb into the salad and make it super yummy. It also aids with digestion. Full of healthy fats, this low carb, vegan Courgette Noodle and Shredded Sprout Salad is highly nutritious.

Serve the beetroot raw if you can find pretty ones like this or if using the more traditional red beetroot I also love it slightly roasted. Make this Courgette Noodle and Shredded Sprout Salad for friends or take to a bbq it looks mighty impressive. Like you’ve slaved away for hours when it took just 15 minutes flat.

Simply leave off the seeds for an AIP option. Serve as is or with your favourite choice of protein. Dig in guys, Jo x

Courgette Noodle and Shredded Sprout Salad, food photography
Courgette Noodle and Shredded Sprout Salad, food photography
Courgette Noodle and Shredded Sprout Salad with Dijon Dressing
Overview
Serves:
4
Difficulty: Easy
Cooking Time: 15 minutes
Ingredients
  • 500 g brussels sprouts
  • 1.5 large courgettes
  • 1 - 2 small beetroot
  • 50 g sugar snap peas
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 avocado
  • 10 g fresh parsley
Dijon Dressing
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp coconut aminos
  • Pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
Method
  • Preheat the oven to 180C (fan assisted) 200C / 400F.
  • Shred the sprouts using a mandoline or food processor with a shredding blade. Careful of your fingers if using a mandoline and keep the stalks on to protect them. Discard the stalks for the salad though. If using a food processor, remove the stalks first.
  • Peel and finely slice the beetroot. I used a mandoline to get nice thin even slices. Option to roast the beetroot in the oven for about 10 - 15 minutes with 1 tsp of olive oil and a pinch of salt (180C fan assisted) until soft or enjoy raw. Cooking time will vary depending on how fine you slice the beetroot so keep an eye on it.
  • Make the courgette noodles using a spiraliser or you can make using a julienne peeler if you prefer.
  • Place the seeds on a baking tray and roast in the oven for 6 - 8 minutes until golden. Remove from the oven and allow to cool.
  • Mix the dressing together in a small bowl.
  • De-stone, peel and chop the avocado into chunks. Finely chop the parsley.
  • Heat the coconut oil in a large sauce pan. Add the brussels sprouts and fry for 1 - 2 minutes to soften. Don't over cook as you want them el dente. Remove from the heat and place to one side.
  • Heat 1 tbsp of olive oil or coconut oil in the sauce pan and gently toss the noodles for 1 minute to soften slightly.
  • In a serving bowl, toss the brussels sprouts, courgette noodles, avocado, seeds, parsley and dressing together. Top with beetroot.
Print Recipe
Overview
Serves:
4
Difficulty: Easy
Cooking Time: 15 minutes
Ingredients
  • 500 g brussels sprouts
  • 1.5 large courgettes
  • 1 - 2 small beetroot
  • 50 g sugar snap peas
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 avocado
  • 10 g fresh parsley
Dijon Dressing
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp coconut aminos
  • Pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
Method
  • Preheat the oven to 180C (fan assisted) 200C / 400F.
  • Shred the sprouts using a mandoline or food processor with a shredding blade. Careful of your fingers if using a mandoline and keep the stalks on to protect them. Discard the stalks for the salad though. If using a food processor, remove the stalks first.
  • Peel and finely slice the beetroot. I used a mandoline to get nice thin even slices. Option to roast the beetroot in the oven for about 10 - 15 minutes with 1 tsp of olive oil and a pinch of salt (180C fan assisted) until soft or enjoy raw. Cooking time will vary depending on how fine you slice the beetroot so keep an eye on it.
  • Make the courgette noodles using a spiraliser or you can make using a julienne peeler if you prefer.
  • Place the seeds on a baking tray and roast in the oven for 6 - 8 minutes until golden. Remove from the oven and allow to cool.
  • Mix the dressing together in a small bowl.
  • De-stone, peel and chop the avocado into chunks. Finely chop the parsley.
  • Heat the coconut oil in a large sauce pan. Add the brussels sprouts and fry for 1 - 2 minutes to soften. Don't over cook as you want them el dente. Remove from the heat and place to one side.
  • Heat 1 tbsp of olive oil or coconut oil in the sauce pan and gently toss the noodles for 1 minute to soften slightly.
  • In a serving bowl, toss the brussels sprouts, courgette noodles, avocado, seeds, parsley and dressing together. Top with beetroot.
Print Recipe

I love healthy food…

Join me and start feeling your healthiest yet. Receive my recipes and health advice straight to your inbox.