Spring Zoodle Salad

Spring Zoodle Salad

3 large zucchini squash, spiralized or “noodled”
sea salt
1 large bunch fresh cilantro
1/2 cup fresh basil leaves
juice of 1 lime
2 Tbs. coconut vinegar (or apple cider vinegar)
1/4 cup extra virgin olive oil
1 tsp. sea salt
2 cups heirloom cherry tomatoes, chopped

 

Sprinkle the noodled squash with sea salt and allow to sit in a colander over the sink to sweat and drain of excess moisture for about 2 hours.

Meanwhile, add all remaining ingredients, up to the tomatoes, to a high-speed blender and process until smooth.

Toss the green dressing over the zoodles and carefully stir in tomatoes.
Sprinkle with extra salt, if desired.