This simple Mediterranean-inspired dish is flavorful, satisfying, and made of all raw vegan ingredients. If you can’t get your hands on a Spirooli, you can substitute with your pasta of choice or just thinly sliced zucchini. I found a ‘Spirooli’ on Ebay for $39 bucks, and whenever I use it, I marvel at its simple brilliance. It basically takes a zucchini (or carrot, beet, etc) and turns it into thick, thin, or super thin noodles.
Ingredients:
1 zucchini, sliced thinly or made into noodles
2 green onions chopped
2 whole tomatoes, chopped
1/4 cup red onions
7 big basil leaves chopped
¼ cup of chopped kalamata olives
cracked pepper
½ avocado
Dressing:
¼ cup olive oil (or hemp oil for a change)
1 whole lime
1 clove of garlic, minced
½ tsp sea salt
Combine all veggies & olives, except the avocado. Toss in a medium sized bowl, mixing well. Combine dressing ingredients in a jar, shake it up, and add to the veggies. Mix everything together, garnish with sliced avocado, and top it off with a generous dose of cracked pepper. Tip: add the tofu feta Bridget prepared for her vegan greek salad. Enjoy!
~The Vegan Project
