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Zucchini with Avocado Kale & Basil Pesto

 

If your looking for a new way to incorporate more raw dishes into your diet,  look no further. This zucchini noodle salad with  creamy avocado, kale and basil pesto is absolutely delicious and healthy.

 

 

Cook Time: 20 Minutes

Makes: 2-3 Servings

 

All you need is:

 

3-4 medium to large zucchini peeled with a julienne peeler or spiralizer (I do not own a spiralizer so I used my julienne peeler. You can get one at most stores like Target, Walmart or Bed Bath & Beyond. Also, if anyone has any spiralizer suggestions please leave them in the comments.)

 

1/4 of a red onion very thinly sliced

 

1 large tomato diced

 

For the pesto you'll need:

 

1/2 avocado

 

1/2 a lemon

 

3-4 tbs of extra virgin olive oil

 

1 small handful of fresh kale chopped

 

1 small handful of fresh basil

 

1/2 tsp of garlic powder

 

salt & pepper to taste

 

 

Preparation:

 

  • In a large bowl combine the julienned zucchini, thinly sliced red onion and diced tomatoes.                                   

  • Next place the kale into a bowl and drizzle a little extra virgin olive oil and a sprinkle of salt over it. Gently massage the kale for about 30 seconds.  Note: This step is optional but doing it will soften the kale and make it less bitter

 

  • Now place the avocado into a food processor and add in the kale, basil, garlic powder, extra virgin olive oil and lemon juice. Blend until everything is nice and creamy. Add in salt & pepper to taste. If the mixture is too thick just add in more lemon juice or extra virgin olive oil.

 

  • Next simply spoon in your desired amount of pesto on to your salad and mix well.

 

 

 

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