Here’s another zucchini “noodle” recipe using the vegetable spiralizer (I have a Paderno).  There’s room for creativity with this one.  To make this dish a meal in itself, consider adding any or all of these additional ingredients: garbanzo beans, feta cheese, sweet red pepper, red onion, artichoke hearts.  A quarter to a half-cup of each would be good (but only a Tbsp. of finely chopped onions).  This dish is also good served with deviled eggs.

Serves 3-4

2 small zucchini, spiralized

2 Tbsp. extra-virgin olive oil

1/3 cup kalamata olives, pitted

2 cloves garlic, crushed

1/4 cup dried tomatoes, soaked, drained and chopped

1/4 cup chopped cilantro

1 avocado, cubed

2 tsp. ghee

salt, black pepper to taste

Blend the pitted olives with the olive oil in a blender (an immersion blender works well–blend in a wide-mouthed pint-sized jar). Transfer this paste to the bowl you want to serve the salad in.  Add the tomatoes, cilantro and avocado to this bowl also and toss to mix well.  Now saute the garlic very briefly in the melted ghee in a skillet–just  to let it sizzle a little but not brown. Add the zucchini noodles immediately and stir well so that the noodles get coated with the garlic and ghee.   Don’t allow them to cook and get soggy–all you want is to get them warmed up and coated.  Stir for a minute over the heat and then add to the bowl.  Mix the salad well.  Add salt and pepper to taste.  Serve immediately.