Love a light lunch or side dish of spiral cut fresh organic zucchinis, roughly chopped mint, handful of peas, slices of lacto-fermented beetroot, capsicum and radish + some brine or fold through lacto-fermented pesto and avocado and top with fermented tomato salsa.
3 zucchini
½ lemon
2 tablespoons
1 small avocado
Tomato salsa
Small sprigs of basil for garnish
Using your vegetable peeler, finely peel the entire zucchini so you have complete shavings of the vegetable.
Using a sharp knife, slice the zucchini shavings to the desired thickness of your pasta.
Place zucchini in a large mixing bowl, squeeze with lemon and add seasoning to taste.
Scoop out avocado. Add pesto and mash together to combine until a beautiful uniformed consistency is created.
Mix avocado pesto with the zucchini pasta and toss well to ensure all the zucchini pasta are well coated by the pesto.
Top with tomato salsa.
Serve with a few leaves of basil (or any herbs of choice).
Being raw, this is a cold pasta dish so it can be kept refrigerated 1-2 days.
How do you love zucchini?
Xxoo Lynnie