½ cup mixed chopped herbs ((I used a lot of parsley, some basil, and a bit of dill))
¼ cup tapenade
¼ cup fresh squeezed lemon juice ( from 1-2 lemons)
2 tablespoons extra virgin olive oil
2 teaspoons dijon mustard
½ teaspoon salt
½ teaspoon pepper
Method
In the bottom of a large bowl, whisk together the tapenade, lemon juice, olive oil, mustard, salt, and pepper. Add in the zucchini ribbons and herbs and toss to coat. Serve.