Zucchini Salad with Peas, Mint, and Jalapeño
Prep time: 
Total time: 
Serves: 2
 
The perfect spring time salad!
Ingredients
  • 2 small-medium zucchini
  • ½ cup green peas, if frozen, defrosted
  • 2 teaspoons diced jalapeno (about ¼ jalapeno), seeds and ribs removed
  • 2 tablespoons chopped fresh mint leaves
  • juice of 1 lime
  • 2 teaspoons olive oil
  • generous pinch of both salt and pepper
Instructions
  1. Using a potato peeler, peel the zucchini into long strips, stopping when you reach the inner seeds. (use the remaining seeds in a smoothie the next day!)
  2. Place zucchini ribbons in a medium sized mixing bowl and add all remaining ingredients.
  3. Toss to combine, then distribute among 2 plates.
  4. Enjoy immediately.
  5. Leftovers will keep in the fridge for another day or two.
Recipe by Insightful Bite at https://www.insightfulbite.com/zucchini-noodle-salad-peas-mint/