Pinapple-Raisin Zucchini Salad
I apologize for providing no real measurements, as when I create, I don't typically use measurements. But the ingredients and method are as follows:
Handful of julienned carrots
Red onion, diced
Chopped FRESH basil, to taste
Olive Oil (cold pressed)
First, lay the carrots onto a plate to create a "bed" for the rest of the salad. Arrange the zucchini slices atop the carrots, and gently sprinkle a bit of sea salt over the zucchini slices.
In a separate bowl, combine about equal parts diced pineapple and diced red onion. Add raisins. Raisins should be a bit less abundant than the pineapple and red onion. Drizzle about equal amounts olive oil and agave over the mixture. Sprinkle the mixture with sea salt and mix well. Now, add the chopped basil starting with a small amount, taste, and add more if necessary. Mix well.
Pour the pineapple mixture over the bed of zucchini and carrots and enjoy!
NOTE: you could chop the zucchini rather than slice it for easier eating with a fork or spoon. I sliced mine mostly for aesthetics. If you choose to slice, a mandolin would work great for this.
This is good as a little side to a main entree. But I bet it would be great as a salad if you chopped the zucchini and tossed ALL ingredients together as well. Probably would even be great served over spinach!