Tomato basil zoodles

Audrey Egbert

¼ cup extra-virgin olive oil

2 tablespoons white balsamic vinegar

1 tablespoon chopped fresh basil, plus more for garnish

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon ground pepper

1 large zucchini

1 firm ripe avocado, cubed

1 cup halved cherry tomatoes

½ cup pearl-size fresh mozzarella balls

Whisk oil, vinegar, basil, garlic powder, salt and pepper in a large bowl.

Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut zucchini lengthwise into "noodles," stopping when you reach the seeds.

Add the zucchini noodles, avocado, tomatoes and mozzarella to the dressing and toss to coat. Serve topped with more basil, if desired.

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