From Whole Living Magazine
8 oz. cherry tomatoes
1 clove garlic, minced
1/4 cup chopped raw walnuts (I like to toast them)
2 TBSP freshly torn basil
2 TBSP extra virgin olive oil
sea salt
1 zucchini, thinly sliced into ribbons using a vegetable peeler
In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. While it's standing peel the zucchini into ribbons right into the bowl. Once the 20 minutes is up, toss all together and garnish with extra basil. Only serves 2, so doubling is recommended.
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