• 1 medium zucchini
• 1 medium cucumber
• 1 cup cherry tomatoes halved
• 1 juice of lemon
• 2 tablespoons olive oil
• 2 tablespoons fresh basil minced
• 1 teaspoon dijon
• 1/2 teaspoon Celtic Sea Salt
• 1/4 teaspoon pepper
• 3/4 cup Tre Selle low-fat ricotta per person for protein

1. In the bottom of a medium bowl, whisk together the lemon, olive oil, basil and dijon with salt and pepper.
2. Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons or use a spiralizer if you have one.
3. Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
4. Add cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.
5. Add ricotta on the top for protein.

This can be added to a bed of your favourite mixed greens for even more vegetables.