Zucchini Noodles with Vegan Almond Pesto
Have you ever tried using raw zucchini instead of regular noodles? I found noodles a bit heavy for a stomach especially if the flour contains gluten. What if I tell you that you can use zucchini as a replacement? Sounds strange, but believe me they’re so tasty and still give you a “pasta” taste. If you are looking for a light summer dinner, or even lunch I can’t recommend enough this Vegan Zucchini Noodle Salad.
It’s refreshing, delicious, and you can prepare it in under 10 minutes! Of course, this recipe is gluten-free, vegan, and dairy-free.
For this recipe I used Inspiralizer, you can use something else if you don’t have it. I love this tool from the moment I got it. Inspiralizer is a great way to show your creativity, easily cut veggies or fruits into noodles, saves a lot of time, and makes a stunning looking food. It’s simply amazing.
Prep time: 5 min Cook time: 5 min Total: 10 min Servings: 1
INGREDIENTS
- 1 small to medium size zucchini
- Vegan Almond Spinach Pesto
- a small tomato
- 1/2 teaspoon hemp hearts
- juice of a half a lemon
INSTRUCTIONS
- To get perfect zucchini noodles you’ll need a Inspiralizer. If you don’t have one, use 1/8 inch blade and cut them into strips.
- Add zucchini noodles into a bowl with vegan almond pesto and toss to combine. Add a little bit of lemon juice on top and sprinkle with hemp hearts.
- Enjoy your Vegan Zucchini Noodle salad!
