Recipes Salad:

Summer Spiralized Salad with Hemp-Dipped Avocado

Summer Spiralized Salad with Hemp-Dipped Avocado


Serves 2

  • 2 large zucchini
  • 2 red or golden beets
  • 1 Chioggia aka candy cane beet
  • 2 watermelon radishes, thinly sliced
  • 2 ripe avocados
  • 4-6 cups dark, leafy greens (arugula, chard and spinach)
  • 1 cup, baby yellow and red tomatoes, loosely chopped
  • ½ cup hemp seeds
  • Lemon to garnish
  • Magic Mushroom Dressing
  • Rosemary-roasted baby potatoes:
  • 1 lb baby Yukon or purple potatoes
  • 3 cloves garlic
  • 2 tbsp EVOO, to coat the potatoes
  • 2 tbsp fresh rosemary, chopped
  • Salt and pepper to taste

Nut mix:

  • ½ cup crushed brazil nuts, finely minced
  • ½ cup hemp seeds

The Prep

  1. First, start by pre-heating the oven to 450. Halve the baby potatoes and place on cookie sheet, drizzling the olive oil and the crushed garlic. Season with the rosemary, S&P, and place in the oven for ~ 15 minutes

  2. Make the homemade zoodles with the zucchini and red/golden beets, according to the instructions on your machine(we’re partial to the babely Brit sisters’ Hemsley + Hemsley spiralizer). Set bowl of spiralized veggies aside.

  3. Begin chopping up the tomatoes and candy-cane beet, and thinly slicing watermelon radishes

  4. Using the mixed greens as a base, combine the zoodles, radishes, beets and tomatoes, mixing in the hemp seeds and the roasted potatoes

  5. In another small bowl, mix together the brazil nuts and hemp seeds

  6. Finally, peel and halve the avocados and dip them into the nut mix, creating a nutty coating. Lay them atop the salad.

  7. Garnish with lemon and pour creamy, dreamy magic mushroom.

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