zoodle salad with avocado pesto

Zoodle salad with avocado pesto & baby tomatoes

A fresh and delicious summer salad with a creamy avocado dressing.
Course Lunch, Salad, Side Dish
Servings 2
Author Helen


  • 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!