Gluten-Free, Dairy Free, Soy Free
Serves 4
Ingredients
- 3 medium summer squash of any variety
- 1 large English or Persian cucumber, peeled if desired
- 3 cups green beans, trimmed and snapped into bite-sized pieces
- 4 garlic cloves, minced
- 4 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1/2 jalapeno, seeded and diced or 1/4 teaspoon red pepper flakes
- 1 teaspoon turmeric
- 1/4 cup raw salt free sunflower seeds
- Sea salt to taste
Instructions
- Steam green beans until tender. Set aside to cool.
- Cut squash into noodles using either a julienne peeler or by slicing long thin strips with your knife.
- Repeat using cucumber. If the cucumber doesn’t slice well due to the high water content, simply cut it into bite-sized pieces.
- Add sliced vegetables to medium-sized bowl and sprinkle with just a little bit of salt. Let stand 5-10 minutes. Squeeze as much excess moisture as you can out of vegetable noodles. Pat with a paper towel.
- Mix in green beans, garlic, olive oil, vinegar, red pepper flakes, turmeric, and sunflower seeds.
- Taste, adjust salt and vinegar as desired.
Goes nicely with grilled fish or chicken kabobs for a light meal.