Summer Zoodle Salad

Ingredients

• 2 medium zucchini
• 100 g sun-dried tomatoes in oil
• 200 g Cherry tomatoes
• 1 Avocado
• 2 tbsp Lime juice
• 1 red chili
• Salt
• Pepper
• 25 g pine nuts

Instructions

1. 1.

   Spiralize zucchini into spaghetti.

2. 2.

   Drain the sun-dried tomatoes and chop them into small pieces. Wash and halve the cherry tomatoes.

3. 3.

   Pour boiling water over the zucchini, let it steep for 1 minute, drain, and let it cool.

4. 4.

   Peel, pit, and dice the avocado, and mix half of the flesh with 1 tbsp of lime juice.

5. 5.

   Place the remaining avocado with the rest of the lime juice in a bowl. Roughly mash with a fork or puree with a hand blender. Wash, clean, and finely chop the chili and stir it in. Season with salt and pepper.

6. 6.

   Toast the pine nuts in a pan without fat until golden brown.

7. 7.

   Arrange the zoodles on two plates and spoon the avocado cream on top. Sprinkle with avocados, pine nuts, and tomatoes.