| 9 | 10 | 360 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 1 medium | Zucchini (ends trimmed) |
| 1/2 medium | Lemon |
| 1/2 tbsp | Extra virgin olive oil |
| 1 pinch | Kosher salt |
| 1 dash | Black pepper |
| 1/2 avocado(s) | Avocado (diced) |
| 1/3 cup | Edamame (soybeans), cooked |
| 1 leaf | Basil, fresh (minced) |
| 1 tsp | Chives (minced) |
Use a spiralizer or a mandolin fitted with a julienne blade and cut the zucchini into thin spaghetti-like strands. Trim the strands into bite size lengths, about 8 inches long and place it in a large work bowl. Drizzle the olive oil, lemon juice, salt and pepper and toss.
Dice the avocado into small pieces and add to the bowl along with the edamame, basil and chives.
Serve right away and enjoy!
| Fruit | 0.5 |
| Meat Alternative | 0.4 |
| Vegetables | 4.6 |
