When I made my Zucchini Noodles with Pesto dish, I fell in love with how my little julienne peeler easily changed one of my favorite vegetables into something totally new. This time, instead of pesto, I decided to dress the ‘zoodles’ with a homemade vinaigrette, tomatoes, avocado, and fresh mozzarella. Yum!
1 tbsp olive oil
salt and pepper
handful of cherry tomatoes
fresh mozzarella cheese
(See more how-to pictures in this post.)
Combine the juice of 1/2 a lemon, 1 tbsp olive oil, a squirt of dijon mustard, and a squirt of honey. Season with salt and pepper. Whisk with a fork until incorporated.
Pour over the noodles and mix until they are evenly coated.
Cut the avocado, tomatoes, and fresh mozzarella into bite sized pieces.
Add to the zucchini noodles.
And that’s it!
Light, healthy, and delicious! Also… it’s done in minutes. Can’t beat that!
I’m definitely going to be making this all spring and summer.