Ingredients

• Salad:

  • 16 oz. Zoodles
  • 2 broccoli heads, florets only, lightly blanched and cooled
  • 1 red bell pepper, core removed and cut into thin slices
  • 1 yellow bell pepper, core removed and cut into thin slices
  • 4 sliced preserved, salt-cured lemons, finely chopped including rinds

  Dressing:

  • 1 cup traditional Greek yogurt*
  • 1 clove garlic, finely minced
  • 2 T. high-quality extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • salt and black pepper, to taste