Zucchini "Fetuccini" Salad

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   ["Using a vegetable peeler, peel the zucchini disguarding the skin. Then continue to peel the zucchini into long, semi-thick strips, collecting them in a bowl as you go. (The strips should end up looking like fetuccini or linguini)", "", "Salt the ""fetuccini"" strips with sea salt (about .5 Tbsp), toss it to coat evenly with the salt, and alow the zucchini to sit for 1 hour until some of the water has drained. Then strain the zuchini, pat with a paper towel, and place in the bowl.", "", "Add the lemon juice and white wine vinegar, pepper, and cherry tomatoes (chopped into halves). Refrigerate until ready to serve. Right before serving, add 2 TBSP extra virgin olive oil (use the good stuff, it is worth it!) and 6 medium basil leaves roughly chopped, and toss before serving.", "", "Should be served chilled."]

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