What a day at work, ugh! One of those days where I didn’t even have a minute to catch my breath between putting out fires and I’m feeling the stress with everything I need to do tomorrow circling in my mind. It’s also been a super windy day making poor Miko frustrated about going outside.
And me frustrated because I want to break in my new running shoes, Nike Lunarglide+ 4.
But I’m not a fan of running in strong wind!
And because I decided to use a spiral slicer I haven’t used in ages for zucchini.
And got thinly sliced zucchini mush instead of angel hair zucchini noodles.
Sigh. Guess hubby needs to fix the blade on it again. I tried to salvage the mush by mixing in carrot ribbons.
To coat the mixture in another simple creamy dill sauce I threw together because I was craving dill.
Hemp Dill Sauce
- 1/2 cup shelled hemp seeds
- 2 tbsp. lemon juice
- 1 tbsp. dried dill weed
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Coat a 4 serving salad or spiral sliced zucchini in sauce.
I coated the zucchini mush and carrot ribbon blend in the sauce.
And topped a large serving with nutritional yeast for a fun dinner salad.
The sauce has a wonderfully tangy and bright flavor that’s perfect for spring. Now if I can just get the wind to settle down for a run!