Recipe by

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Servings

4 -6 servings

Total time

20 minutes

Courses

Sides, Lunch


Ingredients

  • 6 zucchini (peeled into ribbons)
  • 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

  1. 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.

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