This week's Green Mondays recipe from Kelly Gibney has all the creaminess and richness of a traditional pasta dish while being (amazingly) entirely raw. This is full of vibrant vegetable goodness and will leave you feeling great. Ideal as a midweek meal as it is on the table in literally five minutes.
Serves: 2
INGREDIENTS
4 medium zucchini
1 ripe avocado
juice of one lime
small handful fresh basil
2 tablespoons extra virgin olive oil
1 small garlic clove
pinch of dried red chilli flakes
Sea salt and cracked black pepper
½ cup black olives
1 ½ cup cherry tomatoes, cut in half
To serve: additional basil for garnish and a generous sprinkling of pine nuts
METHOD
Use a spiraliser to create ‘noodles’ with the zucchini. Alternatively you can use a vegetable peeler to create ribbons.
Place the avocado, lime juice, olive oil, basil and garlic into a blender. Puree until very smooth. Add the pinch of chilli flakes and season generously with sea salt and cracked black pepper.
Toss noodles with dressing just prior to serving. Stir through the cherry tomatoes and olives.
Divide between two bowls and sprinkle with additional herbs and pine nuts.
Leftover dressing will last 24 hours in an airtight container in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonniedelicious.
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