Taste: The elusive zucchini salad

I had made the recipe several times before, but it had been years since I last laid eyes on it. I thought it was a full-page printout, but I couldn't be sure, so I looked everywhere ... the recipe drawer I couldn't even remember the last time I opened, my Pinterest account, the big bag of pass-the-time projects I take with me on road trips when I'm not the driver ... but I just couldn't find it! The clock was ticking on a family get-together so I punted and did this ...

spiralized four small zucchini
tossed in a few big handfuls of arugula
added about 3/4 of a thinly sliced red onion
chopped and dry roasted about 3/4 cup almonds, kept separate

I dressed it with a mixture of olive oil, red wine vinegar (at least twice as much vinegar as oil, like my Italian grandfather taught me) and spice cupboard herbs like dried dill and thyme, plus Himalayan salt, minced garlic and black pepper. 

Result? Success, and recipe requests, which made me chuckle. I believe the original recipe had sliced radishes (no doubt a great addition, had I remembered to pick them up), plus feta cheese, which I avoid as a plant-based eater. Perhaps I should have thought to add some Kite Hill ...

Do you have any easy-to-toss-together, go-to salad? Do tell!

three-ingredient salad base, nekkid