Zucchini Noodle with Cilantro Pesto

Chef Dale Pinnock

Zucchini Noodle - Healthy Living magazine

Zucchini Noodle - Healthy Living magazine

2 Servings

2 bunches of fresh cilantro
2 kaffir lime leaves
1 clove of garlic
1/2 C Barlean’s Flax Chia Coconut
juice of half a lime
1 T olive oil or Barlean’s Flax Oil
1/2 t sea salt
dash of soy sauce
2 large zucchini
seeds for garnish


Read: Maui Seed Muffins Gluten Free Omega Rich

Using a spiral sliver, slice the zucchini into noodles. If you don’t have a spiral slicer, you can use a vegetable peeler, slicing the zucchini into long thin strips that resemble tagliatelle. Add a tablespoon of olive oil and a pinch of salt, toss, and set aside. Add the remaining ingredients to a food processor or blender, and blend into a smooth pesto-like texture. You can add more oil to suit your preferences for texture. Transfer the pesto to the zucchini noodles and mix well.

This simple fresh salad is deeply flavorsome and delivers a massive amount of nutrition in one small serving. A perfect side dish or tasty enough to be a lunchtime main course.

Read: Lemon Farro Shitake Salad

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