Spring is here.
Spring reminds me green.
Bright, fresh, and green.
Herbs galore.
The zesty delight of cilantro and the intoxicating flavor and aroma of basil ~ with LIME ~ formulated together for another dish of amazing green goodness.
Spring Zoodle Salad
3 large zucchini squash, spirlazed or “noodled”
sea salt
1 large bunch fresh cilantro
1/2 cup fresh basil leaves
juice of 1 lime
2 Tbs. coconut vinegar (or apple cider vinegar)
1/4 cup extra virgin olive oil
1 tsp. sea salt
2 cups heirloom cherry tomatoes, chopped
Sprinkle the noodled squash with sea salt and allow to sit in a colander over the sink to sweat and drain of excess moisture for about 2 hours.
Meanwhile, add all remaining ingredients, up to the tomatoes, to a high speed blender and process until smooth.
Toss the green dressing over the zoodles and carefully stir in tomatoes.
Sprinkle with extra salt, if desired.
Even add a little feta cheese, if you really want to get spring crazy!
