Zucchinis have been a hard sell for me. Its usually the texture that throws me off. But I've found a trick for most things with texture issues...slice them really thin or chop it up. Its a whole new ball game now!
That's what I did with this zucchini salad. The key is the thinly sliced zucchini. For me, the thinner the better. But hey, if you love zucchini and all its texture attitude, then by all means forgo the slice and simply chop it into chunks.
That's the beauty of these recipes, there's so much room to make them your own!
So have a go, change things up or copy it step by step. Its up to you.
Either way you will get to enjoy this refreshing and nutrient loaded mix of veggie goodness!
- 2 large zucchinis (thinly sliced, I used a peeler, you can also use a spiralizer)
- 1 cup arugula
- 2 Tbs Olive Oil
- Handful cherry tomatoes
- 1/2 avocado sliced
- Salt & pepper
- Lemon essential oil
- 1/2 cup parmesan cheese
Slice or spiralize both zucchinis, cut cherry tomatoes in half, cut avocado into thin slices and place all into mixing bowl. Add the arugula.
In a smaller bowl add olive oil, salt & pepper and 1-2 drops of lemon essential oil and vigorously whisk together.
Pour the dressing into the mixing bowl and toss everything together. Top off with the Parmesan cheese and you are good to go!