Warm Zucchini Salad

Warm Zucchini Salad

Zucchini salad Recipe from Lavinia Todor Ingredients: 1 medium zucchini, spiralized or julienned 1 small carrot, thinly shredded (optional) 1 c cherry tomatoes, cut in half Dressing:  1 ripe avocado 1 cup fresh basil leaves 3 cloves garlic ¼ cup pine nuts or walnuts 2 Tbsp lemon juice 3 Tbsp olive oil Salt & Pepper, to taste MAKE IT HAPPEN: Spiralize or julienne your zucchini and set aside on paper towels so that any excess water is soaked up. In a food processor, add avocado, basil leaves, garlic, pine nuts (or walnuts), lemon juice, and sea salt and pulse until finely chopped. Add olive oil in a slow stream until creamy. Drizzle olive oil in a large skillet over medium high heat, add zucchini noodles and carrot slices, cooking for about 1 to 2 minutes until tender. Add to a large bowl and toss with avocado pesto and cherry tomatoes. Season with pepper and a little Parmesan (or feta). Option to also add some thinly sliced kale or top with grilled chicken or beef and make it a whole meal....
Chicken-Zoodle Shred!

Chicken-Zoodle Shred!

Whip this bad-boy up for lunch or dinner - the whole family will absolutely love it. We get asked all the time how we make our vegetable noodles.  You can buy a spiralizer for about 50 bucks.  We use one of these handy julienne peelers which cost us about $3…it gets almost as much of a workout as we do revNATION!  This thing is an absolute staple in any clean kitchen. This is a super light and creamy noodle dish with a sharp tang of lemon.  You can swap the chicken out for salmon or any white fish, or you can ditch the meat all together and make this vegan.  Amp up your protein in a vegan version by adding chickpeas or tempeh - if you eat soy. This recipe serves two. Make it happen: julienne/spiralize 4 zucchini and a carrot Thinly slice half a red pepper and half a red onion in a tsp of coco oil, sautée carrot with one clove of crushed garlic, onion add sliced cooked chicken and 3 tbsp of ground almonds and heat through. (Almonds provide a Parmesan-like texture - yum!) add juice and zest of one lemon, cracked pepper and sea salt add chopped arugula and cook for one minute add zucchini and sautée for 2 minutes put mixture in a big bowl and stir in one crushed avocado to make a creamy sauce. Add another squeeze of lemon and extra S+P to taste.  Serve immediately....