Spirulized Vegetable Salad

Today I am sharing a recipe for a spirulized vegetables salad. This salad is simple because it requires no cooking, and very little prep, as well as being quite adaptable to different vegetables that you may have on hand. It also keeps well in the fridge for a few days both dressed and undressed. It can be a full meal, with some added protein on top ( grilled shrimp, fish, chicken, chickpeas, lentils), or a great side for a summer BBQ.

This salad is made from “spirulized” vegetables, which means that I used one of these nifty little machines.

Spirulizers are great, and definitely a fun kitchen tool that adds to creativity in the kitchen. I especially love using spirulizers when cooking with kids, as it is always a hit!

If you are new to spirulized vegetables, simply read the instructions that come with your spirulizer, and test it using a vegetable first. You can also use a julienne peeler, instead :)




1 beet

1 carrot

1 zucchini

red onion

1 avocado, sliced

handful chopped cilantro

2 tbsp sesame oil

1 tbsp olive oil

2 limes, juice of

1 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp almond butter ( or peanut butter) 


  1. Spirulize carrot, beet, zucchini + add to bowl.
  2. Add sliced red onions, cilantro and top with avocado.
  3. Add dressing ingredients to salad + mix.

*disclaimer* I do not advocate to include spirulized vegetables or “zoodles” instead of actual noodles/grains/”carbs”. Regular noodles are healthy too, this is simply a fun way to add more colour into your diet!

I hope you enjoy this recipe! If you try it out, let me know!



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