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Got 10 minutes? Make this delish zoodle salad from LA’s coolest healthy café


Photo: Honey Hi Pin It
Photo: Honey Hi
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No matter how much you love to cook, there will always be times when you just can’t be bothered to turn on the oven—like when you’re getting home late, starving after an 8 p.m. workout. (So, most weeknights then?)

But that’s not to say you’re destined to dine on hummus and baby carrots. Just ask Kacie Carter, the holistic nutritionist chef and co-owner of LA’s buzziest (and healthiest) new café, Honey Hi.

Honey Hi founders Caitlin Sullivan and Kacie Carter (Photo: Instagram/@honeyhi)
Honey Hi founders Caitlin Sullivan and Kacie Carter (Photo: [email protected])

When she’s not on the clock making gluten-free breakfast sandwiches and turmeric poached egg bowls for Eastside cool kids like Kiernan Shipka, Carter noshes on super-simple dishes like a spiralized veggie salad with tahini and fennel.

“This is one of my staple recipes and a favorite as we transition into spring,” she says. “The herb-y vinaigrette is versatile and easy, because it’s mostly pantry items you have lying around the fridge and kitchen.”

The noodles can also be made with whatever you have on hand. “Zucchini is one of the easiest veggies to turn into noodles, but I also love carrots, beets, daikon radish, jicama, and yellow squash,” Carter notes.

And with just 10 minutes of prep, you’ll be chowing down in less time than it’d take to decide on a Seamless order.

Keep scrolling for an easy spring zucchini noodle recipe from Honey Hi’s chef. 
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Photo: Honey Hi
Photo: Honey Hi

Honey Hi’s Tahini and Fennel Zucchini Noodle Salad

Yields 1-2 servings

Ingredients
1 zucchini
6 cherry tomatoes
1/4 fennel bulb
1 Tbsp finely sliced purple onion
2 French radishes
1 Tbsp tahini
Juice of 1 lemon
1 tsp apple cider vinegar
1 garlic clove pressed
Handful of fresh herbs (I used parsley and dill)
1/2 inch fresh ginger, minced
Fresh dill and parsley to garnish
Sea salt and black pepper to taste

1. Slice your fennel, radishes, and red onion into thin strips and cut the tomatoes into halves.

2. Using a vegetable spiralizer, spiralize your zucchini and place in a bowl. (You may want to tear the pieces here and there or else they get too long.)

3. In a small bowl, mix together the tahini, lemon, apple cider vinegar, herbs, ginger, and garlic clove.

4. Toss noodles with the sliced veggies and dressing, and garnish with fresh herbs, salt and pepper.

For more quick and easy weeknight dinners, check out these recipes you can make in less than 15, 20, or 30 minutes

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