Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.

Spiralize the zucchini first. I like to use the "C" blade on my Inspiralizer. Feel free to spiralize it as thick or as thin as you'd like! Add the spiralized zucchini to a large colander and place it over the sink. Add a few teaspoons of kosher salt and massage it well into the zucchini. Let it sit for about 20 minutes, as this process will release a lot of moisture. Rinse the zucchini well with cold water and let it drain for another 10-15 minutes. Pat it as dry as you can with a kitchen towel and set aside.

Place the zucchini noodles on the baking tray and cook in the oven at 450 degrees Fahrenheit for about 10-15 minutes until soft throughout. Set aside. This process eliminates excess water. If you notice they are wet after coming out, be sure to re-drain them.

In a large bowl, combine all of the salad ingredients (except for the toppings) together. Stir everything very well. Set aside.

Place the dressing ingredients into a Vitamix or high-speed blender. Blend on high, about 30-45 seconds, until smooth and creamy throughout.

Add the dressing to the salad bowl, little by little until the desired consistency has been reached. Taste as you go. Serve and enjoy