To begin making the Zoodles Salad, take one zucchini, chop both the ends. Place it in the spiralizer, in between the spiked handle and the end of the blade.
Then by spinning the handle you get noodles of Zucchini.
If not using the spiralizer, cut thin slices of zucchini lengthwise and then cut them into thin long julienne to get your desired shape.
Heat a pan, on medium flame, add olive oil, mixed herbs, salt and pepper, tomatoes and basil leaves.
Toss the zoodles for a couple of minutes till cooked through but still el dente. Turn off the heat. Squeeze fresh lemon juice over the zoodles.
Transfer Zoodles Salad into a serving bowl and serve warm or cold.
Serve the Zoodles Salad along with Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce or Chicken in Lemon Butter Sauce Recipe for weekend lunch or dinner.