SPIRALIZED RAW ZUCCHINI SALAD WITH AVOCADO AND EDAMAME
Makes 1 serving
Macros: 263 cal, fat 20g, carbs 11g, protein 9g, fibre 7g
1 medium zucchini, ends trimmed off
1/2 tbsp olive oil
kosher salt, to taste
fresh black pepper, to taste
2 oz diced avocado, 1/2 medium haas
1/3 cup shelled cooked edamame
1 basil leaf, minced
1 tsp minced chive
Use a spiralizer or a mandolin fitted with a julienne blade and cut the zucchini into thin spaghetti-like strands.
Trim the strands into bite size lengths, about 8 inches long and place it in a large work bowl.
Drizzle the olive oil, lemon juice, salt and pepper and toss.
Dice the avocado into small pieces and add to the bowl along with the edamame, basil and chives.
Serve right away and enjoy!