✨✨Okay, so this salad is way better than it even looks. I know the sight of so much green might be off-putting to anyone who doesn’t eat a lot of veg, but if you have any curiosity about this one, try it. And by the way, it’s also gluten free, dairy free, vegan, and requires no cooking at all!✨✨
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✨✨One thing I should add is that this salad’s only weakness is that it doesn’t save well. No worries though, you can still make it ahead and just keep the pesto separate from the veggies. When you’re ready to serve, just toss it all together and you’re all set.✨✨
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✨✨RECIPE✨✨
Show the world that "salad" doesn't have to be a boring pile of lettuce with these epic avocado pesto zoodles!
Prep Time 20 minutes
--Ingredients--
2 medium zucchini spiralized
1/2 medium red onion diced
1/2 cup cherry tomatoes
--Pesto:--
2 tablespoons walnuts
1/2 cup fresh basil leaves washed
2 tablespoons nutritional yeast plus more for topping
1 ripe avocado pitted
2 teaspoons fresh garlic
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon pepper
1/2 teaspoon sea salt
--Instructions--
Combine the ingredients for the pesto in a blender or food processor and blend until nearly smooth, but still slightly textured.
Toss the pesto with the zoodles, onion, and cherry tomatoes in a large salad bowl. Top with the pine nuts and some more nutritional yeast and serve immediately.
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--Recipe Notes--
This salad is best served fresh. If you need to prepare it ahead, simply store the pesto in an air-tight container separate from the veggies and toss together just before serving.
Looking delicious!! I just love to eat good food!!
Hey @rynow, thanks so much for stopping by and taking the time to comment
stunning food photography as always
thank you for all of your support!