Cucumber Noodle Salad with Strawberry Chia Vinagirette

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. With the food processor running, stream in the olive oil until well combined, the dressing lightens in color, and is thick and creamy. Transfer to a bowl and stir in chia seeds.

Using the 3mm blade on your spiralizer, spiralize cucumbers until they turn into thin noodles. Gently squeeze out a little bit of the excess moisture, and divide noodles between bowls.

Divide spinach, strawberries, sliced red onion, mint and cilantro between the bowls, followed by salad dressing. (You should have ended up with 1 cup of dressing, so 1/4 cup of dressing per salad.) Toss until evenly coated and devour.

Note: This dressing gets even better if you make it ahead and let it sit in the refrigerator overnight.