4medium-size zucchiniwashed and peeled like fettuccini noodles
1teaspoonsalt
1bunch4-5 leaves kale, washed
1tablespoonolive oil
1medium onionchopped
1small yellow pepperseeded and chopped
2clovesgarlicminced
3scallionschopped (both white and green parts)
Handful of walnuts
2tablespoonhemp seedsoptional
For the dressing
2tablespoonsvegan mayo
1tablespoonred wine vinegar
1/4teaspoonsea salt
Pinchof black pepper
Instructions
Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.
Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper and garlic. Stirring frequently, cook for 3-4 minutes or until slightly wilted.
Add the zucchinis, mix and cook for 5-6 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.
Add the chopped kale, scallions, and walnuts in the mixing bowl.
To make the dressing: Mix vegenaise and red wine vinegar in a small bowl. Season it with salt and freshly grounded black pepper.
Drizzle the zucchini and kale mixture with the dressing. Give it a gentle mix.
If using, when ready to serve sprinkle it with a tablespoon of hemp seeds.
Serve immediately.
Notes
If you do not have vegan mayo, you can use also use regular mayo