SIMPLE ZUCCHINI SALAD
— SERVES 1-2
1 ZUCCHINI
A HANDFUL OF BABY SPINACH
2 TBSP HAZELNUTS, CHOPPED
6 GREEN ASPARAGUS (OPTIONAL)
A FEW BASIL LEAVES (OPTIONAL)
2 TBSP OLIVE OIL
HIMALAYAN PINK SALT
FRESHLY GROUND BLACK PEPPER
1 - Rinse vegetables. Peel asparagus (if using).
With a potato peeler or a mandolin, cut the zucchini and asparagus into "tagliatelle".
2 - In a small bowl, combine olive oil, himalayan pink salt and freshly ground black pepper.
3 - In a large bowl, add zucchini, asparagus, baby spinach, hazelnuts and basil leaves.
Right before serving, pour over the dressing and toss gently.
