For the Salad:
2 medium zucchini
1 cup artichoke hearts, drained and halved
1 cup cucumber, chopped
1/2 cup sun-dried tomatoes packed in oil, drained, and julienned
1/2 cup red onion, thinly sliced
1/3 cup Kalamata olives, pitted
For the Dressing:
1/4 cup olive oil
2 T lemon juice
4 large basil leaves, finely chopped
1/2 t sea salt
1/4 t dried oregano
1/4 t black pepper
Using a spiral slicer on 3mm blade, slice zucchini into noodles over a large bowl.
Add the rest of the vegetables to salad.
Whisk ingredients for dressing in a small bowl. Pour over salad. Toss to coat zucchini noodles with dressing.
Refrigerate salad until ready to serve.