Zucchini and Pea Salad with Avocado Basil Dressing came together when I decided it was time to play with the spiraliser, it’s one of those things I bought and I am yet to decide whether it’s just a gimic or useful gadget. Cleaning out the fridge and pruning our 5th floor, Edinburgh balcony garden would supply the ingredients. The result is a very tasty combo; spiralized zucchini (courgette) to establish a crunchy base, lightly pickled radish and red onion add crunch, provide acidity and colour. Add a smattering of greens, sprinkle of pinenuts and of course, freshly podded peas! Coat in a creamy oil-free basil avocado dressing and you have a delicious raw feast. For a more decadent dressing you could try an avocado whip.
An added bonus was that it completed another Rouxbe Forks Over Knives cooking course task.
Zucchini and Pea Salad with Avocado Basil Dressing
- 2 large zucchini
- 6 small radishes
- 24 peas in pods
- 2 cups mizuna, rocket(arugula) 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 the 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 mouthful. Top with toasted pennants just before serving.