You could almost call this the “shocker” of salads. There you are serving your date up some salad and they’ll assume it’s some sort of noodle salad. Ha! You will laugh uproariously when you inform them this gluten and low-carb salad ain’t got none of that noise. We’re talking healthy to the point of being almost impossible to fathom. How could a salad taste so freakishly awesome with a texture akin to licking an angel’s naught bits? Unfortunately for you, my lawyers have informed me that these are trade secrets. But I fought back and insisted in at least giving out the recipe to my readers. So COOK TO BANG in good health knowing that somewhere out there you have a digital chef wingman looking out for your baser needs. Who loves ya?
Total time: approximately 1 hour
Projected cost: $7
Drinking Buddy: White wine or RAGING HARD ON LEMONADE
Ingredients (serves 4):
1. 1 spaghetti squash
2. 1 tbsp HONEY
3. 1 tbsp soy sauce
4. 1 tbsp sesame oil
5. 1 wedge of lime (optional)
6. 1 tomato chopped coarsely
7. ½ AVOCADO sliced thinly
8. 2 large handfuls lettuce chopped
9. 1 handful cilantro chopped coarsely
10. 4 green onions chopped coarsely
Preheat the oven to 350°F/175°C. Throw the spaghetti squash and roast until the outside skin browns and feels soft to the touch (approx 35 min). Cut in half and allow to cool (approx 15 min). Scoop out the seeds and gunk. Finally use a fork to scrape the spaghetti strands into a bowl.
Create the dressing by whisking together the sesame oil, soy sauce and honey.
Combine the lettuce, cilantro, green onions, tomato, avocado and dressing. Toss it like your life depended on it.
This uber-duber salad is a carb-free delight that tastes even better the next day cold out of the fridge.