Ingredients:
4-6 large zucchini
3-4 large garden tomatoes, chopped
1 bunch fresh basil, finely chopped
For toasted nuts:
3/4 cup silvered almonds
1 Tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/4 tsp sea salt
For dressing:
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 tsp sea salt
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp lemon juice
Send zucchini through spiral peeler or use mandolin/julienne peeler to make shreds. Let set on paper towels to absorb excess water while you prepare the rest.
Toss almonds with the 1 Tbsp olive oil and spices. Toast in small pan on med-high heat for 5-10 min, stirring often. Let cool on parchment paper until salad is finished.
In large bowl, whisk together the dressing ingredients. Add zucchini, tomatoes and basil, and stir to combine. Taste and add additional sea salt and pepper if necessary. Top with toasted nuts and serve!
Enjoy,
Heather
This was really good! I tried it this evening. Thanks, Heather!
I’m glad you liked it, Joni! It’s simple yet so good. The toasted nuts are probably my favorite part!