CURLY GREEK SALAD WITH AVOCADO PESTO
Ingredients
Serves 2 to 4
1 whole cucumber
½ cup (125 ml) cherry tomatoes, halved
⅓ cup (75 ml) red onion, thinly sliced
⅓ cup (75 ml) kalamata olives, pitted
⅓ cup (75 ml) crumbled feta cheese
AVOCADO PESTO:
2 large ripe avocados
¼ cup (60 ml) basil leaves
1 garlic clove
1 lemon, juice only
3 tbsp (45 ml) water
½ tbsp (7 ml) salt
½ tbsp (7 ml) pepper
Instructions
- With a vegetable spiralizer, spiral cut cucumber using flat blade to produce wide pappardelle-shaped vegetable noodles. Add noodles to a large salad bowl along with tomatoes and red onions. Set salad aside while making the Avocado Pesto, recipe follows.
- Toss salad with dressing until generously coated. Remaining dressing will keep in the refrigerator up to 3 days. Top with crumbled feta and kalamata olives.
- To make AVOCADO PESTO: In a food processor, add all ingredients and blend on high for about 1 minute, or until smooth and creamy. Makes about 1½ cups (375 ml).