Cucumber Noodle Salad with Strawberry Chia Vinagirette

• 3 Tablespoons Raw Apple Cider Vinegar
• 2 Tablespoons Fresh Lime Juice
• 4 teaspoons Fresh Lime Zest, Firmly Packed
• 1/2 teaspoons Salt
• Pinch Of Pepper
• 2 Tablespoons Light Agave (Honey For Paleo Version)
• 23 cups Roughly Chopped Fresh Strawberries, Loosely Packed (90g)
• 1 Tablespoon Red Onion, Chopped
• 13 cups Extra Virgin Olive Oil
• 1/2 Tablespoons Chia Seeds
• 2 Large Cucumbers
• 4 cups Spinach, Firmly Packed
• 1-13 cup Fresh Strawberries, Sliced
• 3/4 cups Red Onion, Thinly Sliced
• 2 Tablespoons Fresh Mint, Minced
• 1/2 cups Cilantro, Finely Chopped

1. In a small food processor (mine is 3 cups), combine apple cider vinegar, fresh lime juice, lime zest, salt, pepper, agave, strawberries and red onion until smooth, and the berries and onion are broken down.
2. With the food processor running, stream in the olive oil until well combined, the dressing lightens in color, and is thick and creamy.
3. Transfer to a bowl and stir in chia seeds.
4. Using the 3mm blade on your spiralizer, spiralize cucumbers until they turn into thin noodles.
5. Gently squeeze out a little bit of the excess moisture, and divide noodles between bowls.
6. Divide spinach, strawberries, sliced red onion, mint and cilantro between the bowls, followed by salad dressing.
7. (You should have ended up with 1 cup of dressing, so 1/4 cup of dressing per salad.)
8. Toss until evenly coated and devour.
9. Note: This dressing gets even better if you make it ahead and let it sit in the refrigerator overnight.

apple cider vinegar, lime juice, fresh lime, salt, pepper, honey, fresh strawberries, red onion, olive oil, chia seeds, cucumbers, fresh strawberries, red onion, fresh mint, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/cucumber-noodle-salad-with-strawberry-chia-vinagirette/ (may not work)