Zucchini Spirals with Harissa Vinaigrette

I am at it again, I’m afraid.

I told you that I was kind of in love with the complex flavors of the utterly trendy harissa paste (click the link if ya want the harissa recipe).  It has spice for sure, but the flavors are layered and intriguing.  It loans itself wonderfully to all sorts of dishes.  It is ridiculous on a bit of chicken or fish, but today it is what I am using to give my vinaigrette a good kick-in-the-pants.  It works as a perfect balance to the mild and green flavor of zucchini.

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Only 5 ingredients to make this beautifully delicious spiral zucchini with harissa vinaigrette!

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There are a couple of ways to create your “spirals.”  If you have a basic cocktail zester, then simply drag it along the length of the veggie.

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I personally prefer the manual spiraller below because it creates longer and thicker spirals.  You simply place the zucchini in one end and give it a twist.  Actually, it’s pretty dang fun!  But the bit you get left with is a little funky!  LOL

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When all is said and done, you have a bowl full of fun!!

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Now for a little zing.  This vinaigrette couldn’t be simpler.

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In a medium bowl, juice the lemon, add some heaping spoonfuls of harissa and then slowly drizzle in the olive oil while you whisk away.  In the end, add a pinch of salt to bring out the flavors.

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The emulsification is luscious and lovely.

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Drizzle the whole lot over your spirals and give it a gentle mix.

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I actually added on an additional sprinkle of salt to help the zucchini along.  Truly lovely.

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Awwww, this will be the perfect recipe to have in your back pocket this summer when the nights grow longer and eating alfresco becomes an absolute must!  I adore that you can swizzle it round your fork like spaghetti and the crunch is absolutely divine.  It is only a bonus that it is gluten free, low carb, vegan, and raw.  Just a delightful bowl full of flavor.

Time to get your spiral on!

xoxo

Chanda

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Spiral Zucchini with Harissa Vinaigrette

This will be the perfect recipe to have in your back pocket this summer when the nights grow longer and eating alfresco becomes an absolute must!  I adore that you can swizzle it round your fork like spaghetti and the crunch is absolutely divine.  It is only a bonus that it is gluten free, low carb, vegan, and raw.  Just a delightful bowl full of flavor.

Course: Dinner, Gluten Free, Lunch, Salad, Side Dish, vegan, vegetarian
Cuisine: Gluten Free, Vegan, Vegetarian
Ingredients
  • 2 zucchini, spiralized
  • 2 lemons, juiced
  • 2 heaping spoonfuls harissa paste (find the perfect recipe on our blog)
  • 1/4 cup olive oil
  • 1 pinch salt
Instructions
  1. Start off by creating your spirals. You can use a basic cocktail zester and simply drag it along the length of the zucchini. Or you can use a manual spiraller which creates longer and thicker spirals. Simply place the zucchini in one end and give it a twist.

  2. Now for the harissa vinaigrette. In a medium bowl, juice the lemon, add some heaping spoonfuls of harissa and then slowly drizzle in the olive oil while you whisk away.  In the end, add a pinch of salt to bring out the flavors.

  3. Drizzle the whole bowl of vinaigrette over the zucchini spirals and give it a gentle mix. Feel free to add another sprinkle of salt for added flavor! YUM!!

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