Zucchini 'Noodle' Salad with Thai Coriander Pesto
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 asid…
- Cook20 min
- Total20 min
- Serves2
- LevelEasy
Ingredients
- 4 medium-sized zucchinis, ends trimmed
- 2 cups coriander (stalks and leaves), washed, roughly chopped
- 1/2 cup raw macadamia nuts, plus a few for garnish
- 1 stalk fresh lemongrass, finely diced (about 1 tablespoon)
- 1/2 long red chilli, seeded, chopped
- 1 fresh kaffir lime leaf, finely sliced (or bottled)
- 1/4 cup melted coconut oil
- 1 tsp. chopped garlic
- 1 juice of lime
- 100g cherry tomatoes
Method
- 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.
- 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.
- 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.
