- 1
Ingredients
- 4 medium size zucchini, washed and peeled like fettuccini noodles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small yellow pepper, seeded and chopped
- 1 bunch (4-5 leaves) kale, washed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 scallions, chopped (both white and green parts)
- Handfull of walnuts
- 2 tablespoon hemp seeds (optional)
- For the dressing
- 2 tablespoon vegenaise
- 1 tablespoon red wine vinegar
- Black pepper
Preparation
Step 1
Instructions
Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.
Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper, garlic and continue to cook for 2 minutes.
Add the zucchinis, mix and cook for 6-7 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.
Add the chopped kale and scallions in the mixing bowl.
To make the dressing: Mix vegenaise and red wine vinegar in a small bowl. Season it with freshly grounded black pepper.
Drizzle the zucchini and kale mixture with the dressing. Add a handful of (or more) walnuts in and mix.
When ready to serve sprinkle it with a tablespoon of hemp seeds.
Instructions