25 • mins • prep
4-6 • serves •
Easy
Butterbean & Veggie Noodle Salad
Spiralised carrot and courgette noodles tossed with butter beans, summer tomatoes and an apple cider vinaigrette. Complete the dish with torn fresh mozzarella and parsley for a light carb free weeknight meal.
Ingredients
- Apple Cider Vinaigrette
⅓ cup Chantal Organics Extra Virgin Olive Oil- 2 tbsp Chantal Organics Apple Cider Vinegar
- Salt and pepper to taste
- Salad
- 2 courgettes
- 2 carrots, peeled
- 2 cans Chantal Organics Butter Beans
- 300g tomatoes, cut into chunks
- 1 avocado, diced
- 100g fresh mozzarella
- Large handful parsley leaves, roughly chopped
instructions
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Step 1.
To make the vinaigrette, whisk together extra virgin olive oil, apple cider vinegar, salt and pepper until well combined.
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Step 2.
Using a spiralizer, spiralise the courgettes and carrots to create long noodles.
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Step 3.
Toss the courgette and carrot noodles with the butter beans, tomatoes, avocado and vinaigrette.
-
Step 4.
Top the salad with torn mozzarella and parsley.
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Step 5.
Serve and enjoy!
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Note
For some spice, garnish with chilli flakes.
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Chantal Organics Products used
Extra Virgin Olive Oil
Apple Cider Vinegar
Butter Beans
