Yield2 small servings or 1 hungry one
1 zucchini (julienned or spiralized)
1 medium tomato (chopped)
6 kalamata olives (chopped)
3 large green olives (chopped)
3 sun-dried tomatoes (chopped)
1 slice of red onion (chopped)
1 garlic clove (chopped)
Handful of parsley (chopped)
1 tablespoon olive oil
Small handful of sprouts (to garnish)
1 tablespoon pine nuts (finely chopped)
1. Julienne the zucchini and add a pinch of sea salt just to soften. Let sit while preparing the sauce.
2. Mix the next 7 ingredients (tomato to olive oil) in a bowl.
3. Drain the zucchini (sometimes you will have some water to drain off from adding the salt) and top with the sauce.
4. I threw my plate in the dehydrator for 10 minutes just to take the chill of the refrigerator off. Garnish with sprouts and pine nuts (Parmesan!).
Karriej's ThoughtsBy karriej
I was watching the Food Network last night and was inspired by this wonderful looking olive and tomato pasta I saw and couldn’t wait to try a raw version for lunch today.
I thought it was great. Hope you do too!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Olive oil and honey face maskVanja - 10 hours 43 min ago
How do you know how much to eat daily?mandyi - 20 hours 4 min ago
How do you know how much to eat daily?mandyi - 20 hours 5 min ago
Lara Bars!lian4 - 1 day 23 hours ago
Staying raw during quarantineTammiTrue - 3 days 23 hours ago