Peanutty "Noodle" Salad

Peanutty "Noodle" Salad
Florida Coastal Cooking

Altered from Better Nutrition Magazine

Vegan, Gluten Free

Serves 6



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