- 1
- 15 mins
- 30 mins
Ingredients
- 1/2 cup balsamic vinegar *
- 1 large zucchini
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely minced
- 1/4 teaspoon fine grain sea salt
- black pepper, to taste
- 2 small heirloom tomatoes, diced (about 1 cup)
- 2 tablespoons chopped fresh basil
- large flake sea salt (optional)
Preparation
Step 1
Instructions
Reduce the balsamic vinegar by adding it to a small saucepan over medium-high heat. Bring to a boil while stirring constantly. Reduce heat and simmer for 15 minutes or until reduced by half. You'll know it's ready when it coats the back of a spoon.
Spiralize your zucchini to make noodles or use a vegetable peeler to create "ribbons" of zucchini. Add the zucchini noodles to a large bowl.
Whisk together the olive oil, lemon juice, garlic, sea salt, and black pepper in a small bowl. Pour the dressing over the zucchini and massage it into the noodles for 1 minute. Transfer the noodles to a serving bowl.
Top the noodles with the diced heirloom tomatoes and basil. Drizzle with the balsamic reduction and sprinkle with large flake sea salt.
Serve immediately.