This is one of my favorite things to eat for lunch. The intense flavor of the harissa pairs perfectly with the zucchini noodles. It is also all veggies so you can enjoy your happy hour bottle of champagne knowing you had a low-carb lunch. This is more of a list of suggestions than a recipe. I do it differently every time. The key is rubbing the harissa into the raw spiralized zucchini noodles. You could add whatever veggies you want. The nut salt adds a nice crunch and savory flavor.
- 2 zucchini, spiralized
- 1 cup Brussels sprouts, thinly sliced
- 3 green onions, thinly sliced
- 2 cups arugula
- 1/4 to 1/2 cup harissa
- 1/4 cheese (I like feta or a shredded goat milk cheese)
- 1/4 cup nut salt
- 1/4 cup chopped herbs (I like dill and parsley)
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Directions
- In a large mixing bowl, rub the harissa into the zucchini noodles with your hands. This is the best way to do it. You want the noodles to look lightly coated with the harissa. Taste as you go and stop adding it when you think it has enough flavor. You’ll probably need 1/4-1/2 cup of harissa. The noodles will start to soften. You can let them sit like this if you like them softer.
- Add the Brussels, green onion, herbs, and arugula. I like to squeeze them as I’m adding them to the bowl. This helps to soften them. Toss into the noodles.
- Sprinkle with nut salt and cheese. You want nuts all over it. The crunch from the nuts is key.
- Optional: If you are eating this as a meal I would recommend adding a protein like roasted chickpeas or tofu. You could also serve with some Greek yogurt. This will help to balance the spice from the harissa.