Zucchini Salad

Ingredients

• 2 large zucchini, thoroughly washed
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp extra virgin olive oil
• 1/4-1/2 tsp sea salt or pink Himalayan salt
• 2 tsp sumac
• 1 tsp dry oregano
• 1/4 tsp Aleppo pepper, hot pepper flakes, or ground black pepper (optional)
• 3 tbsp chopped almonds
• 1 ounce crumbled feta cheese (about 1/4 cup)

Instructions

1. 1

   Cut off both ends of the zucchini and make the zucchini noodles. If using a vegetable peeler, run the peeler lengthwise until you reach the soft zucchini core, then rotate the zucchini and repeat on all sides, until you only have the core left. If using a spiralizer, use the wide noodle blade (see note #2)

2. 2

   Place the zucchini noodles in a bowl, add the rest of the ingredients, except for the almonds and feta cheese, and toss well until combined.

3. 3

   Place in the refrigerator for 15-30 minutes, so the zucchini softens, or serve right away

4. 4

   Sprinkle almonds and feta cheese right before serving