Grab a spiralizer or veggie peeler & whip up this quick, easy, & healthy salad of beet, carrot, cucumber, and broccoli stalk!
Course Salad
Cuisine American, Vegetarian
Keyword Spiralized Veggie Salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 1serving
Calories 132kcal
Author Jenn Laughlin Peas and Crayons
Ingredients
2broccoli stalks
1-2jumbo carrots
1medium beet
¼cucumber
TASTY TOPPINGS
nuts(I went with almond slivers)
seeds(sunflower + chia for me!)
homemade or store-bought salad dressingNutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Check out the bottom of this post for a few of my favorite homemade dressing recipes!
Instructions
Wash and peel your carrots, beet, and cucumber.
Remove the tops from your broccoli if you haven't already used them, and set aside for snacking or stirring into your favorite dish.
Since thicker vegetables make the best spirals, remove the thin ends of the carrot as well as a sliver of the carrot top, to make a flat base on both ends. You'll only want the thickest part of the carrot, so save the tip for grating into muffins or for snacking.
Break out the spiral slicer and spiralize all four veggies, using the thinnest setting.
Pile into a bowl and top with chopped nuts and seeds along with your favorite dressing.
I used ranch for mine [the craving struck!] but I'll throw some links to other dressing recipes at the bottom of this post for ya!
Enjoy!
Notes
Nutrition Facts below are roughly estimated using an online recipe nutrition calculator. Adjust as needed based on toppings and dressing chosen and enjoy!