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Zucchini 'noodle' salad with Thai coriander pesto
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Zucchini strips replace noodles in this tasty vegan picnic dish by Dani Venn.
Ingredients:
  • 4 medium-sized zucchinis, ends trimmed
  • 500.00 ml coriander (stalks and leaves), washed, roughly chopped
  • 125.00 ml raw macadamia nuts, plus a few for garnish
  • 1 stalk fresh lemongrass, finely diced (about 1 tbsp)
  • 1/2 long red chilli, seeded, chopped
  • 1 fresh makrut lime leaf, finely sliced (or bottled)
  • 52.50 gm melted coconut oil
  • 1 tsp chopped garlic
  • Juice of 1 lime
  • 100g cherry tomatoes
Instructions:
  • Create zucchini noodles using a mandolin with a julienne attachment or by cutting zucchinis into 2cm wide strips and then julienning into thin strips. Place into a mixing bowl and set aside.
  • Combine fresh coriander, macadamia nuts, lemongrass, chili, makrut lime leaf, coconut oil, and garlic in a blender. Blend until smooth. Season with sea salt and a teaspoon of lime juice to taste.
  • To serve, gently fold in 4 tablespoons of pesto with the zucchini. Top with tomatoes and sprinkle with extra chopped macadamias for an elegant touch. Perfect for a delightful picnic spread.

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