Hurray for another fun kitchen gadget! I am always looking for ways to get my kids to eat more fruits and vegetables, and I thought perhaps if the produce was in a more visually appealing format, like thin spirals, they might consume more. Spiralizers, or spirooli, are gadgets where you stick the produce onto the spikes, turn the crank, and out comes pretty veggies! Mine is the World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer. I really like it because it suction cups to the kitchen counter so it doesn’t move, it’s easy to use, and clean-up is really fast.
So far, I’ve spiralized cucumbers, apples, and zucchini. My 1-yr old liked all of them. My 2.5-yr old would try the apples with cinnamon, and the zucchini with spaghetti sauce on it. We actually fibbed and told her it was spaghetti and she ate some of it. Not many kids that age willingly eat raw zucchini, so I was pretty pleased.
My husband and I enjoyed this light zucchini salad, inspired by this recipe. Although it was tasty and we did like the dressing, I think next time I’ll do a Dijon mustard and balsamic vinegar dressing.
- 2 spiralized zucchini
- ½ spiralized or chopped cucumber
- 1 Roma tomato, chopped
- diced red peppers or diced red onion (optional)
- juice of one lemon
- 1 tsp honey or agave
- 1 tsp Italian seasoning
- Combine veggies in a bowl.
- Whisk lemon juice, honey or agave, and seasoning together and drizzle over veggies.