2 large zucchini

3 tbsp olive oil

1 tbsp lemon or lime juice

1 tbsp maple syrup

2 tsp poppy seeds

salt and pepper, to taste


Grate the zucchini on the coarse side of your grater or use a peeler and create ribbons, whichever is easier for you.

Toss them with the olive oil, lemon or lime juice, maple syrup and the poppy seeds.

Add salt and pepper to taste. Serve as soon as possible or it will get too watery.

Recipe adapted from: Good Food

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Recipes Low FODMAP and Gluten Free Recipe - Zucchini salad
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