Zucchini "Noodle" Salad with Seasons Asian Vinaigrette
3 small zucchini, cut into noodle thin long strips (made with Spiralizer)
1 tbsp Seasons Family Reserve Picual EVOO
1 tbsp Seasons Roasted Sesame Oil
2 tbsp Seasons Sicilian Lemon White Balsamic
1 garlic clove, grated
Seasons Thai Ginger salt to taste
Wash and trim zucchini then slice it into noodle-like strips using a mandoline or spiral slicer (we used the Spiralizer). Transfer to a bowl.
To make the dressing combine in a mason jar Seasons family reserve extra virgin olive oil, Seasons roasted sesame oil, Seasons sicilian lemon white balsamic, grated garlic and a pinch of thai ginger salt to taste. Close jar and shake for about 30 seconds and dressing is done! Pour over zucchini, serve cold.