Zucchini Noodles with Kale Avocado Pesto
Delicious, refreshing lunch or dinner. If you are not a fan of raw zoodles aka zucchini noodles you can slightly cook them in boiling water or in a skillet with cooking oil over medium heat. Stir in the kale avocado pesto when you remove them from the heat.
Servings: 2
Calories: 479kcal
Ingredients
- 2 medium zucchini spiralized (scroll down for more info)
- 1 cup carrot spiralized (scroll down for more info)
- 1/2 cup cherry tomato sliced in half
- 1-2 cloves garlic
- 1 avocado
- 1 cup kale chopped
- 1/2 lime/lemon juice only (use less if using lemon)
- 2 tablespoons extra-virgin olive oil or other oil of your liking
- 1/4 cup pine nuts raw or roasted, plus some for garnish (or crushed cashews work too)
- sea salt
- black pepper
Instructions
- Spiralize zucchini and carrot.
- In a blender or food processor, combine garlic, avocado, olive oil, pine nuts, and lemon juice. Pulse until smooth.
- Add kale and blend again until kale is well incorporated.
- Season to taste with salt and pepper.
- Top zucchini-carrot noodles with avocado-kale pesto, cherry tomatoes and pine or cashew nuts.
Notes
I don’t have a spiralizer but a small, inexpensive tool aka julienne peeler. Click here for more info.