4 to 6 medium zucchini or straight necked yellow summer squash, run through spiralizer*
6 cups baby spinach leaves
1 10- to 12-ounce bag cherry or grape tomatoes, halved crosswise (or 3 fragrant tomatoes, diced)
1 (3.5-ounce) package sun-dried tomatoes, diced or cut into narrow strips
1 medium sweet onion, diced (about 1 cup)
1 (8-ounce) package triple washed bella mushrooms, cut into bite-size pieces
1 (6-ounce) can pitted green olives, drained, then halved crosswise
1 yellow bell pepper, diced
6 Tablespoons raw pumpkin seeds (divided use)
6 Tablespoons raw pinon seeds (divided use)
2 Tablespoons balsamic vinegar
2 Tablespoons cold-pressed extra virgin olive oil
1 Tablespoon bottled minced garlic (or 6 cloves garlic)
1 Tablespoon dried basil (or 3 to 4 Tablespoons fresh basil, minced)
1 Tablespoon dried oregano
2 teaspoons sea salt, or to taste
Several twists each of spicy garlic pepper and Tucsan bread dipping seasoning
In a bowl, toss everything, EXCEPT 3 Tablespoons each of the pumpkin seeds and pinon seeds, together until well mixed. Sprinkle the remaining seeds and nuts over the top of the salad..
*If you do not have a spiralizer or similar gadget which can transform zucchini or straight-necked yellow summer squash into pasta, al dente, the squash can be coarsely grated. It will no longer look like pasta, but the dish will still be yummy.
This was the main dish I served, to "rave reviews" at the first all raw meal prepared for company, June 11, 2011. Guests reviews/comments were:Mmmmm!
This is delicious!
So many flavors bouncing around in my mouth!
Raw foodists would think this was an amazing “pasta” dish; however, those not used to raw foods might think of it more as a salad.
This would be good with some cubes of cheese added!
Source: Recipe by LuAnn Bermeo, author of Amazing Meals I and II.