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
- 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.
- 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”.
- Cut the cherry tomatoes in half and put in the bowl with the zoodles. Sprinkle hemp seeds all over.
- 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.
- To serve, plate the noodles, add a few tomatoes halves on top and sprinkle a pinch of hemp seeds.
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