Zoodle Salad

• 3 large zucchini, spiralized into noodles (about 4-5 cups of zoodles)
• 1 yellow or red bell pepper, chopped
• 1 pint grape tomatoes, quartered
• 1 cup chopped cucumber
• 1/3 cup chopped red onion

Dressing:

• 3 Tablespoons apple cider vinegar or lemon juice
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup optional
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon sea salt