|10 min||0 min||10 min||4|
|1 medium||Yellow zucchini (ribboned with a potato peeler)|
|1 medium||Zucchini (ribboned with a potato peeler)|
|1 cucumber(s)||Cucumber (ribboned with a potato peeler)|
|1 medium pepper(s)||Red bell pepper (julienned)|
|10 leaf||Basil, fresh|
|5 leaf||Mint, fresh|
|2 tbsp||Flaxseed oil|
|1 whole lemon(s)||Lemon juice|
|1 pinch||Himalayan sea salt|
Cut the ends off of the zucchini and cucumber.
Using a potato peeler, cut the vegetables into long ribbons.
Slice the red pepper into 1/4 julienne slices.
Toss everything together in a bowl and mix with flaxseed oil, lemon and salt.
Roughly chop the basil and mint leaves and sprinkle on top.
finish with crushed walnuts.