SERVES
2
DIFFICULTY
MEDIUM
PREP/COOK TIME
45mins
INGREDIENTS |
|---|
| Basil Pesto Zucchini Noodles |
| 4 small zucchini, ends trimmed |
| 2 packed cups fresh basil leaves |
| ½ cup good quality olive oil |
| ? cup cashews or walnuts |
| 3 garlic cloves, minced |
| 1 ripe avocado (optional – for a creamier texture) |
| Himalayan or Celtic Sea Salt, to taste |
| Seared Salmon |
| 1 tablespoons Olive Oil |
| 2 fillets of salmon |
| Himalayan or Celtic Sea Salt, to taste |
| Wedge of lemon |
DIRECTIONS |
|---|
| Basil Pesto Zucchini Noodles |
| STEP 1.Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles. Add noodles to a large bowl. |
| STEP 2.Pulse basil, cashews, garlic and avocado in food processor until the basil leaves are finely chopped. Slowly stream in olive oil and continue blending until pesto is smooth. |
| STEP 3. Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. |
| STEP 4. Serve at room temperature, or simply warm through in a skillet if preferred. |
| Seared Salmon |
| STEP 1. Preheat a large heavy skillet over medium heat for 3 minutes. |
| STEP 2. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with dill (optional) and salt to taste. |
| STEP 3. Transfer salmon to individual plates, with pesto noodles. Squeeze on lemon for extra flavour. |
