1 medium sized ripe avocado
Juice of 1/2 lemon
1/2 cup sunflower sprouts
1 big bunch of basil leaves
2 sprigs of dill
1 handful of Chives
1tbsp red onion
1 cup mushrooms (I used button ones), very finely sliced
Juice of 1 lemon
2tsp Manuka home/ maple syrup
1 garlic clove, finely chopped
2 sprigs if thyme, leaves removed and finely chopped
Handful of fresh oregano leaves finely chopped
1tbsp garlic chives, finely chopped
1tbsp red onion finely chopped
1 zucchini, spiralized
1 large leaf of rainbow chard, sliced into slithers
S + P
Squeeze of lemon
Prepare marinade for mushrooms 2 hours prior to serving, stir through mushrooms, cover and refrigerate.
Spiralize your zucchini, as a crack of salt to draw out moisture, set aside in a colander.
Slice chard (or other greens) set aside.
Place ingredients for avo pesto into small food processor. Blitz away until smooth and combined.
Take mushrooms out of the fridge, drain fluid (keep for something else). Pat down zucchini with paper towel to remove as much liquid as possible.
Combine zucchini and chard in a bowl. Add mushrooms and stir through. Finally add avocado pesto, using a spatula to get it all outta there. Twist with a pair of tongs until pesto is coating the zoodles.
Add S + P to your liking et voila!!
So creamy, so raw, so fresh, so satisfying, so delicious!!