Zucchini Noodle Salad
Don’t let the name fool you; this Zucchini Noodle Salad has no conventional noodles in it! It is all about the raw veggies in this easy to make a salad!
Not all salads include a leafy green! Using a base of zucchini noodles, you get a fresh and hearty salad that is fun to eat. Zucchini is packed with Vitamin C, loaded with pectin fiber, so it is good for the heart, low in sugar, an excellent source of potassium, a great source of B vitamins and of course taste great! Also if you are looking for ways to increase your raw food intake, these types of salad make the transition a pleasure!
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Fresh flavors are easy to find in this raw zucchini noodle salad. Completely raw and vegan ingredients make it food #cancerhates and your body loves!
- 3 cups spiralized zucchini
- 2 tbs chopped sun dried tomatoes, not packed in oil
- 2 tbs organic olive oil
- 1 tsp fresh lemon juice
- 1 tsp champagne or white wine vinegar
- 1/4 tsp sea salt
- 2 tbs parmesan cheese or feta cheese
- 1 tbs toasted almond slivers
Spiralize zucchini into flat noodles. No spiralizer, no problem, you can buy them pre-cut from CeCe's Veggie Noodle Co.
Combine zucchini noodles and sun-dried tomatoes in a large bowl.
Whisk together oil, lemon juice, vinegar and salt in a small bowl. Drizzle over zucchini and tomatoes. Toss gently.
Divide on to 2 plates. Top with toasted almonds and parmesan cheese. Serve immediately.
You can add a 1/8 of tsp of red pepper flakes to the oil mixture to give it a zing. I like it served with a little more salt and fresh black pepper.