Zesty Zucchini Insalata Recipe

Salad

• 1½ pounds zucchini, grated
• 1 medium Vidalia or other sweet onion, thinly sliced
• 1½ teaspoons Celtic sea salt
• 1 red bell pepper, julienned
• ¼ cup raw, organic apple cider vinegar
• 3 tablespoons lemon juice (a Meyer lemon is delicious!)
• 2 tablespoons fresh basil, chopped
• 2 tablespoons mint, chopped
• Celtic sea salt, to taste
• Grated lemon zest from one small lemon

1. Toss zucchini and onion with salt in a colander. Let mixture drain for 30 minutes. Rinse and squeeze to remove excess liquid. Transfer to a large bowl.
2. Add bell pepper, apple cider vinegar, lemon juice, basil and mint. Toss well. Season to taste and serve immediately, garnished with lemon zest.