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Quick Zucchini Noodle Salad with Creamy Avocado Basil Pesto

zucchini noodle salad - featured image
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A refreshing and light zucchini noodle salad tossed with a creamy avocado basil pesto, perfect for quick meals and warm days.

Ingredients

Scale
  • 3 medium zucchini, spiralized into noodles
  • 1 ripe avocado, peeled and pitted
  • 1 cup packed fresh basil leaves
  • 2 medium garlic cloves, minced
  • 1/4 cup pine nuts, toasted (can substitute with walnuts or almonds)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup cherry tomatoes, halved (optional)
  • 1/4 cup grated Parmesan cheese (optional, omit for vegan option)

Instructions

  1. Rinse the zucchini and trim the ends. Using a spiralizer, create long noodles. If you don’t have a spiralizer, use a julienne peeler or vegetable peeler to make thin ribbons. Set the noodles aside in a colander to drain excess moisture for about 5 minutes.
  2. In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring constantly until golden and fragrant. Remove from heat and let cool.
  3. In a food processor, combine the ripe avocado, fresh basil leaves, minced garlic, toasted pine nuts (reserve a small handful for garnish), lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, add a teaspoon of water at a time until you reach desired consistency.
  4. Transfer the zucchini noodles to a large bowl. Add the creamy avocado basil pesto and gently toss to coat every noodle evenly. Be careful not to overmix to keep the noodles crisp.
  5. Gently fold in halved cherry tomatoes and sprinkle grated Parmesan cheese over the top if using. Give it one last light toss.
  6. Plate the salad and garnish with the reserved toasted pine nuts and a few fresh basil leaves. Serve immediately.

Notes

To prevent soggy noodles, sprinkle salt on spiralized zucchini and let sit for 10 minutes, then squeeze out excess water. Make pesto a few hours ahead but toss with noodles just before serving. Use fresh lemon juice to keep avocado from browning. Toast pine nuts slowly and watch carefully to avoid burning. For nut-free version, substitute pine nuts with toasted pumpkin or sunflower seeds.

Nutrition

Keywords: zucchini noodles, avocado basil pesto, quick salad, healthy, gluten-free, vegan option, low-carb, summer salad

Find it online: https://vexifood.com/quick-zucchini-noodle-salad-with-creamy-avocado-basil-pesto-recipe/