Raw Lemon Ricotta Zucchini Noodles

After making zucchini noodles hundreds of times, I just realized that I prefer them raw. They hold their crunch better than when I sauté them and they don't get as watery. This combo is definitely going to become a regular in my weekly rotation!

Ingredients (serves 2)

• 2 zucchini
• 1/3 cup Gotham Greens vegan pesto (regular pesto is fine too!)
• 3 tbsp fresh ricotta cheese or Daiya vegan cheese
• 3 tbsp crushed pistachios
• 2 tbsp lemon zest from 1 lemon
• Sea salt to taste

Directions:

1. Spiralize the zucchini with a spiralizer or vegetable peeler and place in the serving bowl
2. Mix in the ricotta and pesto and mix until spread evenly
3. Zest the lemon to get 2 tbsp of lemon zest and mix in
4. Place the pistachios in a ziplock bag and pound on them with the flat side of a knife until crushed. Sprinkle them on top with with a dash of sea salt
5. There you have it! Enjoy as a side salad or place a piece of protein on top for your main dish!