Zoodle Bowl with Creamy Kale Pesto (Dairy Free)
For the pesto:
½ large avocado
½ cup raw cashew nuts
1 clove of garlic chopped
Juice of half a lemon cup Olive oil
1-2 teaspoons of Kale Powder
Dash of sea salt
For the Zoodle bowl:
1 cup baby spinach or mixed greens
10 cherry tomatoes chopped in halves or quarters
4 teaspoons of Chia Seeds (Black or White)
Toasted nuts & seeds
Protein pieces (chicken, fish, red meat)
Wash the zucchini and use either a hand held spiraliser or julienne peeler to create 4 serves of zucchini noodles. Each bowl will require 1-2 Zucchini.
Set aside while you make the sauce. Blend the Kale Powder, cashews, garlic, and avocado until smooth. Stir in the olive oil gradually to reach your preferred consistency. Squeeze in lemon juice and season with sea salt. Mix the creamy pesto throughout the zoodles. Add the spinach / salad greens and cherry tomatoes. Sprinkle each bowl with 1 teaspoon of Chia Seeds.
To serve warm - place the Zucchini noodles in boiling water for 5 minutes before mixing with pesto sauce.