Easy Thai zoodle salad
Fresh salads are a must, especially when the weather starts to warm up. This easy salad utilizes fresh zingy ingredients to provide you with a nutritious plate to take to your next BBQ. Use my homemade coriander pesto recipe or alternatively buy a bought chunky dip/jarred pesto.
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1 zucchini, spiralized
  2. 200g brown rice vermicelli noodles, cooked per instructions on pack
  3. 250g spinach
  4. 2 spring onions, sliced
  5. 200g Greek fetta, cubed
  6. 1/4 bunch coriander, leaves torn
  7. 2 tbsp coriander pesto
Instructions
  1. Combine zoodles, noodles and coriander pesto until all noodles covered.
  2. Next add the spinach, fetta and onions.
  3. Top with coriander to decorate.
Notes
  1. Home made coriander pesto;
  2. 1 small bunch of coriander, 1 tsp sesame oil, 1/4 cup peanut oil, 2 tbsp lemon/lime juice, 1 tbsp soy sauce, 1 cup cashews, 100g Parmesan cheese (optional).
  3. Blend with stick blender until combined, if it requires more liquid add more oil.
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