Passionately Raw!

For this gorgeously delicious dish I used homegrown mizuna, komatsuna, wasabi arugula, watercress, and radish greens. Edible flowers and broccoli microgreens also came from my own kitchen garden. The dressing was made with homemade fire cider. I realize that you may not be able to get all the ingredients. Japanese greens can easily be substituted with any baby green. Fire cider has a very particular taste and health benefits so as such there is no substitute for it but you can still make the dressing with apple cider vinegar,  cayenne pepper and all the other ingredients on the list. ~ Spiralized Zucchini with Japanese Greens and Spicy Miso Dressing ~ Ingredients: for the pasta 1 medium large zucchini 1 Tbsp freshly pressed lemon juice pinch Celtic sea salt for the salad generous amount of baby greens - I used mizuna, komatsuna, radish greens, wasabi arugula and watercress for the dressing  1 heaping Tbsp raw miso paste (I used white miso) 1 Tbsp freshly pressed lemon juice 2 Tbsp virg