Thursday, May 10, 2012

Pesto Zucchini 'Noodle' Salad with Avocado, Tomato & Sunflower Sprouts

This one starts with my Easy Vegan Pesto!

  • 1 Cup Fresh Basil Leaves (basically 2 packs of those bunches you get at the supermarket)
  • 1/4 Cup Pine Nuts
  • 1 or 2 Garlic Cloves
  • 1/3 Cup Olive Oil
  • Salt & Pepper
▶ In a dry frying pan, gently toast pine nuts until they start to brown. Stir them fairly often so they don't burn.
▶Add all the ingredients to a high powered blender or Magic Bullet. I press my garlic through a garlic press first, to ensure I don't get any chunks of raw garlic in my finished sauce.
▶ Pulse and blend until you have a smooth sauce. You may need to add a bit more oil to get the right consistency.
❉ ✼ ❉ Easy Vegan Pesto is also amazing on a very non-vegan steak! 
Or on pasta, chicken and asparagus too! ❉ ✼ ❉
To make this delicious and nutritious salad, you will first need to get yourself this nifty tool! It's a julienne peeler or if you want to be really fancy, get yourself a spiral slicer or julienne slicer. Any of these will work!
Then you'll need:

  • 5 Medium Zucchinis
  • 1 Pint Organic Cheery Tomatoes
  • 1 Avocado
  • 1 Handfull Sunflower Sprouts
  • 2 Tbls Easy Vegan Pesto
  • Salt & Pepper
▷ Use your julienne peeler, spiral slicer or mandoline to cut all your zucchinis into noodle like strips.
▷Slice tomatoes in half, length wise.
▷ Cut avocado into cubes.
▷Season with little bit of sea salt and as much pepper as you like.
▷Toss well with 2 tablespoons of my Easy Vegan Pesto
▷Add individual servings to bowls and top with a few sunflower sprouts.

This keeps in the fridge for a day or two. 
✻ ❉ ✼  I used my leftovers in an omelet and it made for a delicious breakfast! ✻ ❉ ✼


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