Zoodle Salad with Avocado

Ingredients

• 4 zucchini
• Salt
• 2 Avocados
• 200 g Cherry tomatoes
• 30 g mixed salad leaves (1 large handful)
• 30 g pine nuts (2 tbsp)
• 60 g parmesan (30% fat in whole milk)
• 5 tbsp olive oil
• 3 tbsp white balsamic vinegar
• Pepper
• 15 g Capers (1 tbsp; jar)

Instructions

1. 1.

   Wash, trim the zucchini and use a spiralizer to create vegetable noodles. Cook zoodles in boiling salted water for about 1 minute. Drain, rinse with cold water, and let drain.

2. 2.

   Halve the avocados, remove the pits, scoop out the flesh from the skins, and cut into cubes. Wash and halve the tomatoes. Rinse the salad leaves and pat them dry.

3. 3.

   Toast the pine nuts in a hot pan without oil over medium heat for about 2 minutes. Remove from heat and let cool slightly. Grate the parmesan.

4. 4.

   Combine zoodles, avocado cubes, tomatoes, and salad leaves in a bowl with olive oil, vinegar, pine nuts, salt, and pepper. Transfer the zoodle mix to shallow plates and sprinkle parmesan and capers on top.