Steps:

• To make the tahini sauce, put all the sauce ingredients in a high speed blender and blend until thick and smooth. You may need to add a bit more water if the consistency is extremely thick. The result should be thick but creamy—something that will stick to a spoon. This is a good consistency for sticking to the noodles. Season with salt and pepper. Put the zucchini and squash zoodles, asparagus, and peas and carrots into a large bowl and mix together. If you are not making both servings, store the raw veggies separate from the dressing. They will keep for 3 days. When you are ready to serve, add 1 tablespoon of tahini sauce foreach serving to the zoodle mixture. Fold the sauce into the vegetables. to serve, split the microgreens and veggie mixture between the bowls, then top with avocado, scallions, cilantro, and a squeeze of fresh lime juice. Season with salt and pepper to taste
• NOTES: The tahini sauce is easy to make a double batch of and will keep in the refrigerator for 10 days. If your date is not very soft, soak it in a small bowl of warm water for about 10 minutes.
• If using fresh squash, spiralize, then lay the spirals flat on a tray lined with paper towels. Lightly salt the zoodles and let them sweat for 5 to 10 minutes. Use the paper towels to blot excess moisture. Now you will have super dry zoodles that are extra crunchy and won’t compromise this delicious salad with excess water. You can also use 12-ounce prepackaged frozen zoodles, which you’ll need to defrost.
• I recommend laying them on a kitchen towel or paper towels as they’re defrosting because they may get very wet. Typical frozen packages yield 4 servings, so for this recipe, use only half a 12-ounce package. After Reset, you can consider other optional add ins, like chopped red or green cabbage, sprouts, and roasted pumpkin seeds.