Spiralized Raw Zucchini Salad with Avocado and Edamame
Ingredients
- 2 large zucchini ends trimmed off
- 1 large carrot shredded
- 1/3 cup shelled cooked edamame
- Red onion raw thinly sliced
- Grated Parmesan to garnish
- 1 tbsp olive oil
For the sauce
- 2 ripe avocados
- 1 cup fresh basil leaves
- 1 clove garlic
- 2 tbsp lemon juice
- ½ tsp sea salt
- ¼ cup olive oil
- Cracked black pepper to taste
Instructions
- 1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
- 2. Thinly slice red onion, set aside.
- 3. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- 4. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, red onion and edamame cooking for about 1 to 2 minutes until tender.
- 5. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and parmesan, serve and enjoy!
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