Pesto Zucchini Noodle Salad

Pesto Zucchini Noodle Salad

Serves 4


  • 4 zucchinis
  • 1 avocado, diced
  • ½ cup edamame beans, shelled
  • ½ cup pine nuts, roasted
  • Salt and pepper to season

Pesto sauce

  • 2 tablespoons pine nuts, roasted
  • 2 tablespoons parmesan cheese, grated
  • ¼ cup olive oil
  • 1 small lemon
  • 1 cup kale, chopped
  • 2 cups basil, chopped
  • 1 clove garlic, chopped
  • pinch of salt


  1. To make the pesto sauce, combine all ingredients in a food processor and mix until you get the desired consistency. Can add additional water or oil to change texture.
  2. Using the Spiralizer, spiralize all the zucchinis.
  3. If using frozen edamame beans, defrost by placing in boiling water or heating in the microwave.
  4. In a bowl combine zucchini noodles, diced avocado, pine nuts and edamame beans. Mix the pesto sauce through the salad and season with salt and pepper.

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