Prep time: 10 minutes
Ingredients:
1 tomato, deseeded and diced
1 garlic clove, minced
1 tbsp balsamic vinegar
3 tbsp olive oil, divided
1 baguette, sliced into 1.5cm thick pieces
1 avocado, sliced into pieces
Handful basil leaves, roughly torn
Salt & pepper, to taste
Full of our favourite colours and bursting with flavour – this Zucchini noodle salad is the perfect way to use produce that’s in season in NZ. Wow at your Christmas lunch or summer BBQ with this nutritious and delicious fresh salad.
Serves 4
Prep time: 10 minutes
Ingredients:
Avocado Pesto Dressing
1/2 avocado
2/3 cup basil leaves
1 chilli, finely sliced, divided
2 cloves garlic, crushed
2 limes, juice and zest
1/4 cup pistachios
6 cardamom pods, removed from pods and ground (or 1/4 tsp cardamon powder)
1/3 cup water
1/3 cup olive oil
1 tsp salt
Zucchini Noodle Salad:
3 Zucchini, spiralized
½ avocado, chopped into pieces
1/2 cup edamame beans
1 spring onion stem, finely chopped
2 tbsp pistachios, roughly chopped
2 tbsp basil leaves
Method:
Place half avocado (reserving the other half sliced in pieces for later) in food processor with basil leaves, half the chilli, 2 garlic cloves, all lime juice and zest, pistachios, water and olive oil. Blend until fairly smooth.
Place spiralized zucchini in a bowl. Pour over avocado dressing and toss to coat combined. Top with avocado pieces, edamame beans, spring onion, pistachios and basil leaves.
