Are you like me and finding it hard to get things done this week after the July 4th holiday?? I haven’t been able to get organized this week and now it’s Friday. Yikes! I hope you had a great July 4th! Today’s recipe is inspired by something I had over the holiday. Jack and I went up to New Hampshire to visit his (and now my) friends, the Balukonis’s. I learned several important and, I dare say, life-changing, things while I was there! First of all, we all learned that bottle rockets look very similar to sparklers when you’re lighting them in the dark. Luckily, it was a painless lesson to learn, except for a shirt that caught on fire. But, at least everyone kept their eyes and limbs!
Secondly, I learned how to use a grill basket to cook veggies on the grill (I’ve never had a grill, so this was a novelty to me! I owned one within three hours of landing at the airport), which spiralizer is the best (I like the Paderno 4-Blade and I now own this too), the beauty of flexible cutting boards (I now have three) and finally, drum roll please…..how delicious a zucchini noodle salad can be!! Diane made this salad while we were there and I couldn’t get enough. I decided to create my own version with a lemon-basil dressing.
The beauty of this recipe is that it pulls double, even triple duty! It can be served as a side, as a salad main dish or heated and topped with your favorite protein for a hearty, and heart-healthy main dish. And if you’re cooking for one or two, take note, because this is a great “building block” dish where you can serve it in different ways during the week so you don’t feel like you’re eating the same thing every day. If you don’t have a spiralizer, I highly recommend getting one. You’ll be seeing many more veggie noodles in upcoming posts! But, if you want to make this today without one, you can grate the zucchini. If you grate it, you may want to pat it dry with a paper towel after grating so it doesn’t get mushy.
Get ready for this bowl of deliciousness!!
The seasonal squash, sweet, roasted tomatoes and healthy fats from the olive oil and olives are made zesty with the refreshing basil and lemon. I hope you love this dish as much as I do. Thank you Diane for the inspiration!!