Another super simple, super delicious and super nutritious recipe that screams eat me now. Why wouldn’t you give it a try?
I really recommend making my cashew pesto for this recipe, its so delicious and so easy to make.
If you do make my pesto for this, the ingredients in the recipe will make a little more than what’s needed for the salad, so I’ve been busy creating lots of other pesto recipes this week that you can use the leftovers with (it keeps in the fridge for up to 7 days):
Basil has sooooo many health benefits, including; stress release (needed this week), clearing the skin, combatting PMS and detoxifying the liver.
If you do make any of my recipes, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy
Ingredients (serves 1):
10g cashews, chopped
- Spiralize the courgette/zucchini (or buy ready made courgette noodles).
- Mix the noodles with pesto (I really recommend making my homemade pesto for this recipe).
- Peel the avocado, and mash (place the remaining 3/4 of the avocado in an airtight container and add lemon to keep it from browning, store in the fridge).
- Plate up the noodles, add the mashed avo on top and sprinkle with the olives and chopped cashews.
Love from Stacey x