Xanthan Gum Free Tuna Zucchini Noodle Bowl
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2 servings
For the bowl
- 2 medium zucchini (about 1 lb total)
- 2 cans (5 oz each) tuna packed in olive oil, drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 2 tbsp fresh parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- Ā¼ tsp garlic powder
- Ā¼ tsp salt, or to taste
- Ā¼ tsp black pepper, or to taste
- Ā¼ tsp red pepper flakes (optional)
For serving
- Ā¼ avocado, sliced (optional)
Instructions
- 1
Spiralize the zucchini into noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Place the noodles in a large mixing bowl and sprinkle lightly with salt; toss and let sit for 5 minutes, then blot dry with paper towels to remove excess moisture.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, black pepper, and red pepper flakes, if using, until the dressing is smooth and emulsified.
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