Zucchini Noodles with Tahini Dressing

Zucchini Noodles with Tahini Dressing | Add A Little

I recently got to go to a great event at Whole Foods (literally heaven on Earth) called Yoga for Foodies which is pretty self explanatory, as basically, we did yoga and got to try some amazing dishes from Natasha Corrett’s new book, Honestly Healthy For Life.

The book is amazing and I got some inspiration from it to make some zucchini noodles as soon as I got home. I whipped up a super quick dressing and put it in the noodles with some avocado, tomatoes and cucumber for a simple lunch, but it turned out amazing – super decadent and creamy and rich but super healthy and good for you!

Tahini has a multitude of benefits as it’s full of protein (great for anyone on a plant based diet), alkaline, one of the best sources of calcium, contains a TON of vitamins and mineral.
If you haven’t jumped on the tahini bandwagon, you better get on now!

Zucchini Noodles with Tahini Dressing | Add A Little

Zucchini Noodles with Tahini Dressing vegan, gluten free, dairy free
Serves 2

1 zucchini
A handful of cherry tomatoes, sliced in half
Chunk of cucumber, sliced
1 avocado, cut into cubes
Sesame seeds, for garnish

optional: shredded chicken, prawns, sugar snap peas etc.

For the tahini dressing
2 tablespoons light tahini
Lemon juice
Apple cider vinegar
Extra virgin olive oil
Water, to thin
Salt and pepper, to taste

note: feel free to use a spiraliser if you own one, but I use a box grater to make my ‘noodles’, which is a tip from Izy’s blog!

Get a box grater and make the courgettes into noodles by grating it down the grater once (you may want to watch the video to understand this).
Once done, set aside.

Make the dressing by combining the ingredients and add more salt, lemon juice, etc to taste and make sure it’s a good consistency (you don’t want it to be too thick or it will clump and be quite cloying).

Mix the noodles with the dressing and scatter with other vegetables.

Zucchini Noodles with Tahini Dressing | Add A Little

Tuna Salad

Healthy Tuna Salad// addalittle

This is such a versatile, delicious lunch idea, as it’s super light and doesn’t weigh you down like a typical tuna mayo sandwich. I mean don’t get me wrong, I love a bit of tuna sweetcorn mayo, but it’s not the kind of thing I want to eat everyday. And this is also great because it doesn’t make your sandwiches soggy by the time it gets to lunch!

You can put this on top salad, as I did, put it in a crusty baguette or piece of sourdough or make a pasta salad – the options are endless!

I also made a video for it aswell (on my new YouTube channel ohemgeez!!), which can be seen below.

Healthy Tuna Salad// addalittle

Tuna Salad gluten and dairy free
Serves 2

1 can of tuna (preferably in olive oil)
A handful of baby plum tomatoes, finely diced
A small bit of cucumber, finely diced
1/2 small white onion, finely diced
A few small capers, roughly chopped
Salt and pepper
Extra virgin olive oil
Juice of half a lemon
Apple cider vinegar

optional: parsley, coriander, pickles, sweetcorn

Make the dressing by mixing the capers, olive oil, lemon juice (it also tastes delicious if you add a bit of zest) and a dash of apple cider vinegar.
Add salt and pepper to taste.

Mix all the chopped ingredients together with the dressing.

You can eat it straight away but tastes great after atleast an hour in fridge.

Healthy Tuna Salad// addalittle