1 to 2medium zucchinis cut into “noodles” with a spiral slicer, julienne peeler or mandolin
2scallions, thinly sliced diagonally
¼cupfinely minced herbs, like mint, cilantro and parsley
Salt and pepper
In a large bowl, combine zucchini noodles, sliced scallions and minced herb mixture. Reserve a few minced herbs for the garnish. Cover salad and chill until ready to serve.
Make dressing by whisking together olive oil, coconut aminos, salt and pepper to taste in a small bowl, or by placing all ingredients in a small jar with a lid and shaking well. Pour dressing over salad just before serving and toss to combine.
Top salad with strips of thinly sliced grilled steak, sprinkle with herbs, serve immediately.
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