I eat a salad almost every night for or with my dinner. I came across another zucchini salad recipe and thought I would try my own take on it. It’s kind of nice to switch it up sometimes, while still keeping with healthy vegetables. Plus this is vegan and gluten free!
cherry tomatos (cut in half, used almost the whole crate)
pumpkin seeds (1/4 cup)
sliced almonds (1/4 cup)
artichoke hearts (small jar)
for the “dressing” I squeezed half a lemon, half a lime, a little olive oil, and sprinkled with garlic and pepper.
(I added some sea salt and feta cheese to Hunters)
It was delicious! The two zucchinis made about 4-5 servings, so alter it as you please.