Remember that it is super important to hydrate throughout the day. I still remember in more than one race, being an inexperienced runner, the feeling of exhaustion so great that I suffered halfway through for not having hydrated the day before the race. So now you know, a bottle of water always with you, and liquid-rich foods like this zucchini salad. 
Ingredients
- 2 large zucchini
- 1 small red pepper
- ½ tender onion
- ½ small cucumber
- 10 sprigs of fresh cilantro
For the sauce:
- ½ onion
- 50 g almond drink Almond Breeze Zero
- 50 g peanut butter
- 10 g soy sauce
Preparation
- Start by preparing the sauce. Chop the onion and fry it with a little oil. Let cook until it acquires a toasted color and is very soft. Next, mash it with the almond milk, peanut butter and soy sauce.
- Peel and julienne the onion. Reserve.
- Clean the red pepper, cucumber and zucchini. Cut the red pepper into thin sticks 3 cm long and the cucumber into thin slices.
- Finally, with a peeler, peel the zucchini making cuts of a end to the other. Discard the skin.
- Assemble the salad by mixing the zucchini noodles with the rest of the vegetables, and dress with the sauce and chopped fresh coriander.
