Recipe: Mediterranean Zucchini Noodles

INGREDIENTS

For the dressing

• 2 tablespoons extra virgin olive oil
• 1/2 tablespoon white wine vinegar
• 1 garlic clove, finely minced or grated
• 1/4 teaspoon fine sea salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste
• 2 drops Lemon Vitality
• 1 drop Oregano Vitality
• Pinch of red pepper flakes

For the noodles

• 4-5 medium-sized zucchini
• 8 oz jar of quartered canned artichoke hearts, drained
• 1/4 cup sundried tomatoes (either oil packed or dried and rehydrated in warm water), chopped
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 cup fresh chopped basil
• 1 tablespoon salt-packed capers, rinsed, patted dry and roughly chopped
• 1/4 cup lightly toasted pine nuts, chopped

INSTRUCTIONS

1. In a large bowl, whisk together the dressing ingredients and set aside.
2. Cut tips off teh zucchini and use a spiralizer or julienne peeler to cut into noodles.
3. Place noodles in the large bowl with the dressing along with the artichoke hearts, chopped sundried tomatoes, Kalamata olives, basil, and capers.
4. Gently toss everything together until will coated. Top with chopped pine nuts.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, August 2017