SIMPLE ZUCCHINI SALAD

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— 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.