Zucchini Zoodle Salad


  • 2 zucchini
  • 1/2 cup pinenuts or slivered almonds
  • Continental parsley
  • Dill
  • Olive oil
  • Parmesan Cheese

Peel 2 zucchini with a peeler or on a mandolin until you have ribbons of zucchini.

Place in a bowl with 2 tbsp extra virgin olive oil, 1/2 tsp chilli flakes, 1/2 cup toasted pinenuts or slivered almonds, chopped continental parsley and dill.

Season with salt and pepper. Toss well.

Shave parmesan cheese on top and serve.