This is an extremely easy recipe to make.
I make it often for a quick lunch or when I want a light supper.
Don’t let the word raw turn you off. I read your mind again…
You must keep an open mind and try it. I promise you will be surprised. It’s light, fresh and tasty. You won’t believe you are eating vegetables and a raw vegan meal.
You could add cheese, if you feel you just need a little extra something although it won’t be vegan anymore. Or to convince hubby to eat it.
2 zucchinis, washed, top and bottom removed
1/3 c. fresh basil leaves, plus extra for garnish if you want
1/3 c. pine nuts
1/2 lemon, squeezed
1/3 c. extra virgin olive oil (the best quality you can find)
pinch of sea salt
pinch of freshly ground black pepper
10 cherry tomatoes, halved
1/3 c. sun dried tomatoes, diced
1/3 c. almond slivers, toasted
Using a spiral cutter, cut the zucchini and place in a bowl.
Chop tomatoes and sun dried tomatoes and add to bowl.
In a blender, blend the basil leaves, lemon juice, pine nuts and olive oil until it becomes a sauce. Pour over zucchini, cherry tomatoes and sun dried tomatoes. Mix well.
Toast the almond slivers in a pan. Sprinkle on top. Garnish with fresh basil.