3 small zucchini, cut into noodle thin long strips (made with Spiralizer)
1 tbsp Picual EVOO
1 tbsp Toasted Japanese Sesame Oil
2 tbsp Sicilian Lemon White Balsamic
1 garlic clove, grated
Salt to taste
Wash and trim zucchini then slice it into noodle-like strips using spiralizer. Transfer to a bowl.
To make the dressing combine in a mason jar Picual extra virgin olive oil, Toasted Sesame oil, Sicilian Lemon white balsamic, grated garlic and a pinch of salt to taste. Close jar and shake for about 30 seconds and dressing is done! Pour over zucchini, serve cold.