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.

Recipe «Zucchini noodle salad with Thai coriander pesto» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.