637
Calories
10g
Protein
61g
Fat
13g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Zucchini - 200 g
- Sun-dried tomato - 15 g (1 tbsp)
- Avocado - 210 g (1.5 whole)
- Kalamata olive - 30 g
- Salt and freshly ground pepper - 0.3 g (1 pinch)
- Basil leaves, fresh - 10 g (10 pcs)
- Vegan pesto - 30 g (2 tbsp)
How to make:
- Use a spirilizer or a julienne peeler to make the zucchini into noodles. Heat the olive oil in a frying pan and cook the noodles for 2-5 minutes, or until tender
- Peel and halve the avocado, remove the seed and slice it into strips. Chop the sun-dried tomatoes and drain the olives
- Add the pesto in with the noodles and mix until combined, then add a pinch of salt and some freshly ground black pepper to taste
- Serve the noodles topped with sun-dried tomatoes, olives, sliced avocado and fresh basil leaves
