Courgetti with avocado and pine nut dressing and fishtails
This recipe is a mid-week dinner favourite of mine because it’s so quick and easy to make and it’s just so creamy and delicious.
If you’re not a fan of courgettes then this dish is the one to try because courgettes spiralized taste amazing and have converted a lot of my non-courgette liking clients as the courgette is raw and not all mushy which is most people’s experiences with them. These are all the courgettes laid out at my local market and I took a photo because I didn’t realised just how different in shape they can grow! We’re so used to seeing the dark green straight kind! This is how our supermarket shelves should look like, lots of odd shaped fruit and vegetables not the uniform veggies we get today.
Spiralized courgette looks like this and it takes all of 30 seconds to do a whole courgette, maybe less and there you have your entire base of your salad! It’s one of the best kitchen gadgets ever made!
I added more courgetti to the below mix as it was too creamy, you want the dressing to lightly coat the courgette noodles and not drown them so as per the instructions on the recipe card below, add half of the avocado dressing to begin with and you can always add more! But it’s tricky to take it away if you’ve added to much!
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Serve and enjoy!
All the healthy best,
- for the courgetti:
- 2 courgettes, spiralized or julienned
- 1 handful cherry tomatoes, sliced in half
- 1 handful fresh basil, shredded
- salt and freshly ground pepper
- avocado basil sauce:
- 1 avocado, pitted
- 1 handful fresh basil leaves
- 100g pine nuts
- 3 cloves of garlic, minced
- ½ cup extra virgin olive oil + more to thin if necessary
- juice of half lemon
- ½ teaspoon fine sea salt
- Turn your oven onto 180 C.
- Slice your tomatos in half and lay them on a baking tray, drizzled with a little olive oil and seasoned with himalayan salt and black pepper. Transfer your tomatoes into the oven for 15 minutes.
- Make your noodles with your spiralizer or julienne peeler.
- Place the courgetti in a large bowl.
- Next, place the avocado, basil, garlic, olive oil, lemon juice and salt in a food processor and blend this mix into a creamy mixture. Add a little more oil if it's too thick and season to taste.
- Mix half the basil sauce slowly to the noodles and add your cooked tomatoes.
- Finally add your fishtails to the top and taste test adding more of the avocado pesto sauce if necessary.