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Zucchini with Avocado Kale & Basil Pesto

Updated: Nov 8, 2020

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


3-4 medium to large zucchini peeled with a julienne peeler or spiralizer

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


  • 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.

  • 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..

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

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.

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Hey I'm Shantelle!


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