Creamy, crunchy, noodley, tasty ...

This salad pretty much goes with anything and adds a delicious creamy accompaniment to lift the simplest of meals — serve with a piece of crispy BBQ chicken, a pork chop, steak, steamed fish … the list goes on! Quick and easy to make (also keeps well if you prepare it earlier in the day), it makes a regular appearance on our dinner table, even for guests!




3-4 courgettes
1 avocado
1/2 bunch parsely
1/2 bunch basil
1 tablespoon lemon juice
1 garlic clove
1 tablespoon avocado oil (or olive oil)
1/2 teaspoon flakey salt
punnet of cherry tomatoes
2 tablespoons pine nuts, toasted
freshly ground black pepper


Spiralise the courgettes (or cut into thin strips, or peel slices off with your vege peeler) and place in a bowl.

Add the avocado, fresh herbs, lemon juice, garlic, oil and salt in to a food processor and whizz until smooth (I use my mini whizz for this, you could use a stick blender too). Add mixture to the bowl and mix through the ‘noodles’.

Cut the tomatoes into halves and gently mix through the courgettes. Top the salad with the pine nuts and some freshly ground black pepper and chill until served.


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