Ingredients:
2 medium zucchinis, spiralized into noodles (zoodles)
1 cup cherry tomatoes, halved
1 avocado, diced
1 tablespoon black truffle garlic butter extra virgin olive oil (from Spirits and Spice)
1 teaspoon lemon juice
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Optional: shaved Parmesan or Pecorino cheese

Instructions:

Prepare the Zoodles: Place zucchini noodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Then gently pat dry with paper towels.

Combine Ingredients: In a large bowl, toss the zucchini noodles with cherry tomatoes and avocado.

Dress and Flavor: Drizzle the black truffle garlic butter EVOO over the mixture along with lemon juice. Toss gently to coat everything evenly.

Season: Add salt and pepper to taste.

Serve: Plate the salad, garnish with fresh basil leaves, and shave cheese on top if desired.

Enjoy: A light, flavorful dish perfect for hot summer days — with the earthy richness of black truffle, the creaminess of avocado, and the refreshing crunch of zucchini.