This zucchini salad has a parsley-dill dressing that is quick and easy to make. If there is just one of you, double the recipe and then you can just put it into 16 ounce containers and take it with you to work or school.

This is a good recipe to use when you are pressed for time after work. It also helps to use up the leftover fruits that you have from growing zucchini yourself in your garden. You can also make zucchini bread, muffins or brownies when all of your neighbors start running away from you when you bring "gifts" of your excess produce.

If you use a Spiral Slicer, you can make zucchini "spaghetti" noodles that look like the real thing. Kids love playing with this tool and it's a good way to get them to eat their veggies.

Parsley-Dill Zucchini Raw Salad

(Directions for double in parentheses)

1 large zucchini per 2 servings or per 2 people

2 tablespoons orange or red bell pepper

2 tablespoons chopped onion

Dressing:

1/8 (1/4) cup lemon juice

1/4 (1/2) teaspoon sea salt

1/8 (1/4) cup olive oil

1/2 (1) clove garlic

1/4 (1/2) bunch of parsley or dill

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1. Place the salt, lemon juice, garlic and olive oil in a blender and blend until smooth.

2. When the dressing is mixed well, add the parsley or dill, pulsing the blender just until the herbs are chopped.

3. Cut the zucchini up using a Spiral Slicer if you have one or whatever way you prefer (fine or coarse).

4. Add the bell pepper and onion and stir to mix.

5. Toss the dressing with the zucchini mixture, stirring well, and serve.

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