We just finished planting our flower garden, it is growing fast and coming out so beautifully!  It may seem strange to rejoice when it rains in the summer, but I know my flowers are getting watered sufficiently. Through all my years of gardening, I have learned that rainwater has something special in it. It just makes my plants look that much more magnificent. All my hard work is starting to pay off. Now everyday I can look forward to watching them grow and flourish. I have a balcony off of my bedroom where I can drink my coffee and enjoy the charming view.

I have not planted this year’s food garden yet. I am hoping it is not too late, because I love to watch it grow as well. Usually, I plant tomatoes (which never seem to do well), cucumbers, green onions, cauliflower and kale. I never plant zucchini, because, well, I’m just not fond of it. My family enjoys it, however, I seldom prepare it.

This recipe changed my mind. The zucchini noodles are not cooked. I was surprised, but realized after tasting this dish, that it was the consistency of the cooked noodles that I disliked. These noodles were crunchy and I found that more to my liking, as the added salt made them taste much less watery. I also cheated and bought the already spiralized zucchini in my supermarket and you should too! It makes things so much easier.

It does not get any simpler than this recipe. There is no cooking involved, (perfect for a warm summer day, especially if you are short on time). The recipe did not include the time needed for toasting the pine nuts, but it does not take long.

I loved everything about his wonderful salad. It has the perfect amount of freshness to it for the summer. The ingredients are light and yet delicious and combined very nicely together. The lemons gave it a nice zing, and the honey added a pleasant sweetness to it. Everything about this dish is enjoyable. A “must try”, especially if you love zucchini.

This recipe is courtesy of Cuisineathome.com and will serve 4 people who will savor the refreshing taste of this pleasant salad! 

Ingredients for Zoodle “Pasta” Salad

3 zucchini, spiralized
1 tbsp. kosher salt
Zest of 1 lemon
Juice of 1 lemon
3 tbsp. olive oil
1 tbsp. garlic, minced
1 1/2 tbsp. honey
1 cup basil, torn
1/2 cup pecorino cheese, grated
1/4 cup toasted pine nuts

Toss zucchini and salt in a strainer set over a bowl.

Let sit 20 minutes.

Preheat your oven to 400°F, and place the pine nuts in for 7-8 minutes. 

Meanwhile, in a medium bowl whisk together the lemon zest, lemon juice,  olive oil, garlic and honey.

Season with salt and pepper.

Rinse zoodles; dry in a salad spinner.

Toss together zoodles, basil, pecorino cheese and toasted pine nuts.

Dress with vinaigrette.

Serve immediately.

It’s that simple!