Sooo, for this recipe you will need a spiralizer. (: It’s basically this huge pencil sharpener… only if your pencils were zucchinis, you know? Alternatively, you can try and find already pre-spiralized zucchini. (Living in England, I remember buying them at Tesco’s, so perhaps you get lucky.)

Glossary: zoodles – zucchini noodles

Recipe yields 2 servings.

Ingredients

  • 1 medium sized zucchini (or yellow squash)
  • 1 handful of cherry tomatoes
  • 4 sun -dried tomatoes, optional
  • 2 tbsp hemp seeds
  • 2 tbsp pine nuts, optional

For the dressing:

  • 1 tbsp green pesto
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tsp agave syrup (or some other sweetener)

Instructions

  1. If you have never used the spiralizer, here’s how you do it. Take the spiralizer in your non-dominant hand and take the zucchini in the other one. Above a large bowl, rotate the zucchini clockwise pushing it into the spiralizer.
  2. After you have turned your zucchini into zoodles you can take a knife and make some cuts in order to make the zoodles a bit shorter and “user friendly”.
  3. Cut the cherry tomatoes in half and put in the bowl with the zoodles. Sprinkle hemp seeds all over.
  4. For the dressing, put the pesto, lemon juice, vinegar and agave syrup in a small jar, close the lid and shake until well combined. Drizzle on top of all other ingredients and mix it until the dressing is well distributed.
  5. To serve, plate the noodles, add a few tomatoes halves on top and sprinkle a pinch of hemp seeds.