This week's Green Mondays recipe from Kelly Gibney has all the creaminess and richness of a traditional pasta dish while being (amazingly) entirely raw. This is full of vibrant vegetable goodness and will leave you feeling great. Ideal as a midweek meal as it is on the table in literally five minutes.
Serves: 2
INGREDIENTS
4 medium zucchini
1 ripe avocado
juice of one lime
small handful fresh basil
2 tablespoons extra virgin olive oil
1 small garlic clove
pinch of dried red chilli flakes
Sea salt and cracked black pepper
½ cup black olives
1 ½ cup cherry tomatoes, cut in half
To serve: additional basil for garnish and a generous sprinkling of pine nuts
METHOD
Use a spiraliser to create ‘noodles’ with the zucchini. Alternatively you can use a vegetable peeler to create ribbons.
Place the avocado, lime juice, olive oil, basil and garlic into a blender. Puree until very smooth. Add the pinch of chilli flakes and season generously with sea salt and cracked black pepper.
Toss noodles with dressing just prior to serving. Stir through the cherry tomatoes and olives.
Divide between two bowls and sprinkle with additional herbs and pine nuts.
Leftover dressing will last 24 hours in an airtight container in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonniedelicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Rainbow Slaw with Miso and Tahini Dressing]()
RecipeRainbow Slaw with Miso and Tahini Dressing
Article by Kelly Gibney![Freekeh Pilaf with Haloumi, Mint, Lemon and Almonds]()
RecipeFreekeh Pilaf with Haloumi, Mint, Lemon and Almonds
Article by Kelly Gibney![Gluten-free Pasta with Rosemary Balsamic Mushrooms and Garden Greens]()
RecipeGluten-free Pasta with Rosemary Balsamic Mushrooms and Garden Greens
Article by Kelly Gibney![Buffalo Mozzarella and Zucchini Ribbon Salad]()
RecipeBuffalo Mozzarella and Zucchini Ribbon Salad
Article by Kelly Gibney
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.