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.
▷Enjoy!

This keeps in the fridge for a day or two. 

✻ ❉ ✼  I used my leftovers in an omelet and it made for a delicious breakfast! ✻ ❉ ✼