Zoodles with Red Pesto

Zucchini Fritters And Sal ad

Ingredients 1 medium zucchini 2 large eggs, beaten 1 onion, finely chopped 1 cup almond flour 2 Tbsp. freshly chopped chives 1 Tbsp. freshly chopped parsley ½ tbsp. garlic powder Salt and pepper, to taste 2 Tbsp. extra virgin olive oil For the salad 4 packed cups of mixed greens or arugula 2 Tbsp. extra virgin olive oil 1 tsp. Dijon mustard 1 Tbsp. red wine vinegar Salt and pepper, to taste

Directions 1. Using the Handy Spiralizer with the Thin Cut Cone, spiralize zucchini into noodles and place into a medium bowl. 2. Heat 1 tablespoon of the oil in a Chef Series Frypan over mediumhigh heat. Once oil is shimmering, add about ¼ cup of the mixture, 4 times. Cook for 2-3 minutes per side or until set and browned.

Transfer to a plate and repeat with remaining mixture and olive oil, until about 8 fritters are made. 3. In the bottom of a large mixing bowl, whisk together the olive oil,

Dijon mustard, vinegar, and season with salt and pepper. Add in the lettuce and toss to combine. 4. Divide 2 fritters per plate with a heap of side salad.