Spiralize zuccchini. I recommend using 1 large zucchini to get the best "noodles."
Peel carrot, and use a veggie peeler to create long strands.
Slice bell peppers in thin strips.
Cut the peel off the orange, and then use a knife to remove sections, leaving the pith behind.
In a large salad bowl, add zucchini noodles, carrot strands, peppers, and orange segments. Add baby swiss chard (or arugula or spinach), and chopped cilantro.
In a small jar, add all dressing ingredients, and shake well. Taste, and adjust salt to your tastes. I recommend starting with about 1/8, and adding more to taste. The sweet/salty/tangy flavor profiles are what make this dressing so addictive, so I don't recommend leaving it out entirely!
When ready to serve, add dressing to salad ingredients, and toss. Top with almonds and sesame seeds.
This salad is great right after it's dressed. Baby swiss chard stays crunchy for hours after it's dressed, so it's fine to eat leftovers the next day. If you think there will be leftovers, do not add spinach or arugula to the mix (you can just add to your plate to serve), because those both get very soggy after being dressed.
Serve for a light lunch or summer dinner on it's own, or add chicken or salmon for a delicious summery meal.