Lemony, Creamy Zoodle Salad
Marinating zucchini noodles in citrus juice and salt makes them more delicious than ever and requires no oven or stove time. This fresh and creamy salad is a perfect side for a summer dinner and is Whole30 Compatible (both Plant Based Protocol and Original).
4 C zucchini noodles
1 tsp salt
2 Tbsp lemon juice
2 garlic cloves, crushed or grated
1/2 C chopped tomatoes
1/4 C chopped parsley
Pine nuts or chopped almonds for topping
In a medium sized bowl, mix your zoodles with the salt and lemon juice, making sure to fully coat the noodles with the salty juice.
Add the garlic cloves, stir again, and let sit for 10-15 minutes.
Drain the liquid from the zoodles and return them to the bowl. (A fine meshed strainer is best, but really any type of strainer will do.)
Mix in the nut butter. You may want to massage it in with your fingers to thoroughly and evenly coat the noodles.
Add more salt and lemon to taste.
Mix in the parsley and tomatoes. Serve topped with the pine nuts or chopped almonds.