Image: Keri via Fashionable Foods








Basil Pesto Zucchini Noodles
4 small zucchini, ends trimmed
2 packed cups fresh basil leaves
½ cup good quality olive oil
? cup cashews or walnuts
3 garlic cloves, minced
1 ripe avocado
(optional – for a creamier texture)
Himalayan or Celtic Sea Salt, to taste
Seared Salmon
1 tablespoons Olive Oil
2 fillets of salmon
Himalayan or Celtic Sea Salt, to taste
Wedge of lemon


Basil Pesto Zucchini Noodles
STEP 1.Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles. Add noodles to a large bowl.
STEP 2.Pulse basil, cashews, garlic and avocado in food processor until the basil leaves are finely chopped.
Slowly stream in olive oil and continue blending until pesto is smooth.
STEP 3. Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated.
STEP 4. Serve at room temperature, or simply warm through in a skillet if preferred.
Seared Salmon
STEP 1. Preheat a large heavy skillet over medium heat for 3 minutes.
STEP 2. Coat salmon with olive oil. Place in skillet, and increase heat to high.
Cook for 3 minutes. Sprinkle with dill (optional) and salt to taste.
STEP 3. Transfer salmon to individual plates, with pesto noodles.
Squeeze on lemon for extra flavour.