Summer Zucchini and Carrot Ribbons with Pesto

Using a veggie peeler, peel zucchini and carrots into ribbons. Place them in a bowl and toss with a few sprinkles of salt; this helps soften the ribbons to a 'cooked' texture without actual cooking. Add chopped cherry tomatoes and two heaping spoons of pesto. (For the pesto, blend toasted pine nuts, olive oil, sea salt, garlic powder, and spinach leaves together). Mix all ingredients well using salad tongs. That's it!