Orange & Portaluca Angel Hair Salad with Orange Vinaigrette
I love a light refreshing salad for lunch or dinner sometimes, I don’t always have meat with every meal and this is totally satisfying with the fat from the avocados and oil. It is also really easy to put together and you can make extra to keep for the next 2 days or so in the fridge. I usually prepare more veggies than I need, then I make variations over the next few days to keep things interesting. You can do this by adding different nuts & seeds, sprouts, protein (like eggs or chicken) or simply changing the dressing.
This salad can be made with whatever veggies you have in the fridge, so long as you have some root veggies like carrot, beetroot, radish or zucchini (does not work with starchy root veggies like potato/sweet potato etc). You don’t need to have all of them, at least one type is needed to make the angel hair noodles. So feel free to change it up to suit what is local and in season near you and most importantly in your fridge!
I added some Portaluca flowers with the orange segments for something different to our Angel Hair Veggie ‘Noodles’.
ORANGE & PORTALUCA ANGEL HAIR SALAD WITH ORANGE VINAIGRETTE
- 1-2 Zucchini depending on size
- 1-2 Carrots depending on size
- 1 small beetroot
- 1 small red capsicum
- 2 large radish
- 3 oranges
- 1 handful of cherry tomatoes
- 2 avocados
- 1/2 cup of pumpkin seeds
- a handful of Portaluca flowers & leaves or any edible flowers you have in the garden (optional)
- 1/2 cup (squeeze 1/2 to 1 of the three oranges to make about 125mls)
- 1/4 cup Olive Oil
- 1 tbsp balsamic
- 1 tsp dijon
- 1 tsp honey (optional, or replace with preferred sweetener)
- 3/4 tsp salt
- Shake in a jar until combined, set aside until needed
- Using a spiralizer on the ‘Angel Hair’ setting, spiralise the zucchini, carrot, beetroot and place in a bowl (do the beetroot last as it will leave pink juice everywhere!)
- Remove the seeds from the capsicum and quarter lengthways, then thinly slice (I used a mandolin), add to bowl
- Thinly slice the radish, add to bowl
- Peel 2 oranges and cut segments out, add to bowl
- Halve the cherry tomatoes and add to bowl
- Peel and dice the avocado and add to bowl
- Sprinkle the pumpkin seeds on top and decorate with flowers if using
- When ready to serve, add dressing
- 1-2 Zucchini depending on size
- 1-2 Carrots depending on size
- 1 small beetroot
- 1 small red capsicum
- 2 large radish
- 3 oranges
- 1 handful of cherry tomatoes
- 2 avocados
- ½ cup of pumpkin seeds
- a handful of Portaluca flowers & leaves or any edible flowers you have in the garden (optional)
- For the Orange Vinaigrette Dressing:
- ½ cup (squeeze ½ to 1 of the three oranges to make about 125mls)
- ¼ cup Olive Oil
- 1 tbsp balsamic
- 1 tsp dijon
- 1 tsp honey (optional, or replace with preferred sweetener)
- ¾ tsp salt
- Shake in a jar until combined, set aside until needed
- Using a spiralizer on the 'Angel Hair' setting, spiralise the zucchini, carrot, beetroot and place in a bowl (do the beetroot last as it will leave pink juice everywhere!)
- Remove the seeds from the capsicum and quarter lengthways, then thinly slice (I used a mandolin), add to bowl
- Thinly slice the radish, add to bowl
- Peel 2 oranges and cut segments out, add to bowl
- Halve the cherry tomatoes and add to bowl
- Peel and dice the avocado and add to bowl
- Sprinkle the pumpkin seeds on top and decorate with flowers if using
- When ready to serve, add dressing
