- 4 large zucchini
- 2 satsumas, clementines, or oranges peeled
- 1/4 cup olive oil
- Juice of 1 lemon
- 2-inch piece fresh ginger, peeled
- 2 cloves garlic
- Fresh red chile (1 inch long), seeded, if desired
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh cilantro
- 12 to 15 shredded fresh mint leaves to taste
- 1 teaspoon ras el hanout
- Pinch of sea salt
- Freshly ground white pepper
- Garnishes: handful of green pea sprouts, crushed pistachios and cashews, chopped fresh mint, chickpeas
- Create zucchini noodles with a spiralizer according to your model’s instructions or peel the zucchini lengthwise into noodles using a vegetable peeler. Place the noodles in a large bowl and set aside.
- In a high-speed blender, combine the satsumas, oil, lemon juice, ginger, garlic, chile, parsley, cilantro, mint, ras el hanout, salt, and white pepper to taste. Blend until combined.
- Pour the dressing over the zucchini noodles, stir to combine, and adjust the seasonings to taste. Let sit at room temperature for 1 hour or overnight in the refrigerator to marinate. Serve chilled or at room temperature with desired garnishes. Leftovers may be stored in an airtight glass container in the refrigerator for up to 3 days.
Nutrition Note: Use zucchini noodles in place of cold pasta or other noodles to make a refreshing raw dish, and one that also contains much more fiber than the pasta version. You can also gently warm the noodles and serve with, say, marinara sauce.
From NUTRITION STRIPPED by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollinsPublishers.