Peanutty "Noodle" Salad
Florida Coastal Cooking
Vegan, Gluten Free
3 Tbsp natural organic peanut butter
3 Tbsp organic tamari (low-sodium)
3 tsp curry powder
3 medium organic summer squash (I used two yellow and one zucchini)
1/4 cup unsweet shaved coconut
1/3 cup raisins
2 Tbsp raw pepitas
6 cups fresh baby spinach
1. Mix the peanut butter, tamari and curry in a small bowl and set aside.
2. Using a peeler and working around the outside, peel the squashes into ribbons. Massage the peanut butter mixture into the ribbons. Top with coconut, raisins and pepitas and mix well.
3. Top 1 cup spinach with about 3/4 cup squash mixture for each of 6 servings.
**Exact serving size will vary with size of squashes