Zucchini noodle salad with Thai coriander pesto

Cooking Salads Zucchini noodle salad with Thai coriander pesto

Strips of zucchini make a great substitute for noodles in this vegan-friendly picnic idea by Dani Venn.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. To make the zucchini noodles use a mandolin with a juiellenne attachment and slice into 2cm thick noodles, alternatively, cut zucchinis into 2cm wide strips and juillenne into thin strips. Set aside in mixing bowl.
  2. To make coriander pesto place coriander, macadamia nuts, lemongrass, chilli, kaffir lime leaf, coconut oil and garlic, into a small mixer or blender, and blend until a smooth consistency is achieved. Taste and season with a little sea salt and about a teaspoon of lime juice.
  3. When ready to serve, add 4 tablespoons of pesto to the zucchini and mix well. Add tomatoes and garnish with extra chopped macadamias. Serve as part of a shared picnic.

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4 medium-sized zucchinis, ends trimmed
2 cups coriander , washed, roughly chopped
1/2 cup raw macadamia nuts, plus a few for garnish
1 stalk fresh lemongrass, finely diced
1/2 long red chilli, seeded, chopped
1 fresh kaffir lime leaf, finely sliced
1/4 cup melted coconut oil
1 tsp chopped garlic
Juice of 1 lime
100g cherry tomatoes

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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