I decided it was time to play with the Spiraliser today; cleaning out the fridge and pruning our balcony garden would supply the ingredients. The result was a tasty combo; spiralised zucchini (courgette) to establish a crunchy base and the fun of eating spaghetti, the lightly pickled radish and red onion added to the crunch and provided acidity, I also really love the colour they added. And of course, the fresh peas!
The basil added a sweetness to the creamy avocado dressing made with a cashew yoghurt. The peas were sweet and ready to be eaten. I chose mizuna leaves as the green, because I had a glut of them on my balcony, they needed using up before they bolted; some had started to, so that’s why I added the flowers. Leftover pinenuts from making a pesto added a nice crunchy garnish. An added bonus was that it completed another Rouxbe Forks Over Knives course task.
- 2 large zuchinni
- 6 small radishes
- 24 peas in pods
- 2 cups mizuna, rocket(argula) would be a good alternative
- 2 Tbsp toasted pinenuts or other toasted seed
- 1 small red onion
- 2 Tbsp Aged white balsamic vinegar or 2Tbsp white wine vinegar & 1tsp agave syrup
- 1/2 cup water
Creamy Avocado Basil Dressing
- 1/2 cup cashew yoghurt
- 1/2 avocado
- 1/4 cup fresh basil leaves
- Zest and juice of a lemon
Make your quick pickling liquid by adding your vinegar to water. Finely slice radishes and the red onion, then submerge in the pickling liquid and set aside. The longer you leave them the stronger the pickled flavour will be and the acid will intensify the colour. (Pickle for a minimum of an hour.)
Zucchini – Spiralise or use a potato peeler to cut ribbons.
Peas – you can use a combination of podded and whole peas, these were just picked so the pods were fresh and crisp.
Greens – wash and dry your green of choice.
Creamy avocado basil dressing – add all the ingredients to a blender or use a stick blender, add water if the dressing is too thick. Make sure it is smooth. Adjust seasoning to taste.
I like to coat the zucchini in the dressing then build my salad, layering the greens, zucchini, peas and pickled radish and onions so that you get a combination of tastes and textures with each mouthfull. Top with toasted pennants just before serving.