Spiralized Zucchini Spaghetti

Ingredients

2
hefty zucchinis (8-10 inches long)
3
tomatoes (chopped)
3
bell peppers (chopped)
1
small red onion (very thinly sliced)
2
chopped Thai basil (regular basil is okay)
1 bunch
kale (thinly sliced and chopped)
1⁄2
roasted turkey breast (chopped; omit for vegan and/or raw dish)
1
lime (juiced)
 
hot sauce (to taste)
1⁄3 cup
olive oil
2 tablespoons
toasted sesame oil (more for drizzling)
2 tablespoons
coconut vinegar
1 tablespoon
tamari
3 cloves
garlic
6
sun-dried tomatoes (or more to taste)
 
sun-dried tomato soaking water
Yields:
servings

Instructions

Make the dressing first. Blend dressing ingredients (oils, vinegar, tamari, garlic, and sun-dried tomatoes) in the food processor. Include just enough sun-dried tomato soaking water to give dressing thick consistency.Use a spiralizer to slice the zucchinis, then fold the dressing into it, mixing well to coat. Marinate for a half hour. Note: The volume of the zucchini will shrink by 1/3 to 1/2.In a large platter or bowl, layer the zucchini, tomatoes, peppers, onion, basil, kale and meat. Drizzle on the lime juice. Mix just before serving. Serve with hot sauce and additional sesame oil for those who want them.Note: While this is a completely “raw” dish (except for the meat) the "zucchini spaghetti" and the dressing can be heated.