Zucchini & Red Pepper Salad with Spinach "Pesto"

• 2 medium zucchini sliced really thin
• 1 red bell pepper cut into short strips
• 1 cup baby spinach leaves (~30g)
• 2-3 cloves of garlic
• 1 tsp dried basil 
• 1 tsp dried parsley
• ½ tbsp olive oil (7g)
• ½ tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp red wine vinegar
• Salt & Pepper

Blend the spinach leaves, garlic, basil, parsley, oil, lemon juice, vinegars, salt and pepper in a food processor or blender. Pour over zucchini and peppers. Eat it right away or let zucchini marinate in the fridge for a bit.