Zoodle salad with avocado pesto & baby tomatoes
A fresh and delicious summer salad with a creamy avocado dressing.
- 2 medium courgettes (zucchini)
- 1/2 an avocado
- 2 tbsp basil pesto
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- Salt & pepper to taste
- 100 g baby plum tomatoes
- 25 g green olives
- Fresh basil leaves (optional)
Cut the ends off the courgettes (zucchini) and spiralise into medium thickness 'zoodles'. (Alternatively, grate the courgettes or slice thinly with a vegetable peeler or julienne cutter.) Set aside.
In a small blender or mini-chopper, combine the avocado flesh, pesto, olive oil, lemon juice and honey until smooth. Taste and season with salt and pepper as desired.
Halve the tomatoes, and slice the olives.
Pour the dressing over the zoodles, then add the tomatoes and olives and gently toss everything together until well combined. The zoodles should be coated with the dressing.
Arrange on a platter, garnish with basil leaves (if using) and serve!