ZUCCHINI, SPROUTS AND BELL PEPPER SALAD WITH PESTO DRESSING

ZUCCHINI, SPROUTS AND BELL PEPPER SALAD WITH PESTO DRESSING

INGREDIENTS

2 large Zucchini, Organic

½ cup Mung Beans Sprouts

1 medium Sized Red Bell Pepper, thinly sliced

1 tbsp. Sunflower seeds, slightly roasted

1 tbsp. Olive Oil

Salt to taste

1 tbsp. Lime Juice

Cucumber slices & Cherry tomatoes for serving

For Pesto

1 cup Fresh Basil

½ cup Parsley

2 tbsp. Olive oil

2 tbsp. Pine nuts

2 tbsp. Parmesan Cheese

Salt to taste

METHOD

Peel zucchini and use hand grater to make long zucchini noodles. Boil water with salt and blanch zucchini and sprouts. Strain and cool. Toss with bell pepper and olive oil and keep in the fridge.

For pesto, roast lightly pine nuts and cool. Mix all the ingredients of pesto and grind in the food process till smooth. Toss pesto with zucchini and sprouts in the bowl and serve on the bed of cucumber slices with cherry tomatoes. Top with olive oil and sunflower seeds and serve immediately.

 

 

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