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Spicy Lemon Pepper Broccoli Zucchini Pasta (raw, vegan, gluten-free, nut-free)

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The key to this dish is balancing the salt, lemon juice, and oil.  You want enough oil to distribute the flavors over the zucchini, but not so much oil to where it is pooling on the bottom of your bowl. You want just enough to coat the zucchini and no more.   The salt and the lemon juice should even each other out;  you should taste both without either being overwhelming.  Start with 1 tsp of the lemon juice and then add the salt to taste. Ingredients: Serves 1-2 1 medium to large zucchini, spiralized 1 Tbsp cold pressed olive oil…

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