SPONSORED in partnership with Almond Board
Craving a hearty serving of veggies? This luscious bowl of zoodles is just as crunchy as it is delicious. Tossed in a zesty, spicy almond milk and almond butter dressing, this easy (and not to mention, vegan!) dinner is one that you’ll make time and time again. Freshly grated ginger and garlic bring a powerful punch to this dressing, while a drizzle of almond milk provides a silky smooth texture. Want to intensify the spice level? Toss in an extra pinch or two of red pepper flakes!
I partnered with with the Almond Board of California to create this recipe. For more almond milk recipes, visit almonds.com.
Prep time 15 minutes
Yield: Serves or Makes 4
In a large bowl, toss all salad ingredients until combined.
In a small bowl, whisk all dressing ingredients until smooth. Toss into salad and serve immediately. Top with more cilantro, sliced almonds and sliced red chilis, if desired.