5-Minute Asian Salad Recipe

Today, for Guest Bloggers’ Week, we’ve brought in Sheryl Hammontree (who loves a spiralizer as much as we do)! Sheryl is the owner of the Fit Pit and a graduate of the University of Kansas with a background in advertising and design. She spends her days coaching members at her gym to be their absolute best, designing awesome fitness apparel and pushing her own physical and mental limits. She’s completed two Ironman, summited Longs Peak and has been to the bottom of the Grand Canyon. She also loves to flex her culinary muscles and is always whipping up some new Paleo-friendly recipe, like this Asian salad!

Serving dishes and kitchen tools are a weakness of mine; there are at least one dozen ways to chop or slice in my kitchen. Some may consider this excessive, perhaps, but I cook every day and thoroughly enjoy the process as well as the presentation and, ultimately, the opportunity to savor the meal, snack or whatever. I’ll soon share my top five favorite kitchen tools over on my blog to help spark your desire to create healthy, delicious meals at home. Cooking your meals, rather than eating out, not only delivers quality food to your body but also truly creates a sense of satisfaction.
This recipe utilizes the tool I gave the prize for most fun: the Spiralizer!

Quick and Easy Asian Salad

Turning this zucchini and cucumber into “noodles” took less than a minute.
The sesame ginger dressing I made for this salad took 2:45 (yes, I timed it).
An additional 30 seconds was required to mix the zucchini with the cucumber, so — in less than 5 minutes — my salad was on the table.