This fresh salad will see green – though it does not call for thin lettuce. We cut sweet and spicy honey jellybean nuts into pieces, add a lot of pieces, and finish some with a somewhat sophisticated pistol for making the extreme summer side.
1pcsSmall jalapeñoseeded and ribs removed, chopped
1tbspHoney
1tbspDijon mustard
1cloveGarlicminced
¼tbspKosher Salt
For the salad:
2 1/4poundZucchini(about 6 medium), ends trimmed and spiralized, or 3 (10.7-ounce) packages store-bought zucchini noodles (about 7 1/2 cups zoodles)
½cupFresh Cilantrochopped
⅓cupRoasted Pistachiosroasted pistachios
Instructions
Make the dressing:
Now place all of the ingredients in a blender and blend until it became smooth. Taste and season with more salt as needed.
Make the salad:
This is the final procedure, just put all the zucchini noodles and cilantro in a large bowl. Pour over the dressing and toss to combine. Top with the pistachios and serve immediately to your guest.