• 2 medium sized zucchinis or 4 smaller zucchinis cut into ribbons using a vegetable peeler or mandolin
• 1 small bunch of asparagus spears, cut into 2cm lengths and lightly steamed
• 1 medium sized avocado sliced
• 7 cherry tomatoes (or as many as you like) chopped into halves or quarters depending on their size
• 1/2 red chilli finely chopped (optional)
• Shaved parmesan to serve (optional) and
• a squeeze of lemon juice

Dressing ingredients

• 2 Tbsp of olive oil
• 3 Tbsp of home made garden love pesto
• 1 Tbsp apple cider vinegar

Directions:

1. Place the ribboned zucchini into a bowl, with the other ingredients on the top, except the parmesan if using and the dressing ingredients
2. Mix the pesto, vinegar and olive oil together into a small bowl or cup.  It will still be quite firm and not very fluid.
3. Add the ‘dressing’ to the salad mix and gently stir into the salad until all the ingredients are consistently combined.
4. Add a squeeze of lemon juice and shaved parmesan if using and season with a good quality salt and serve.
5. Enjoy!

Notes

• We enjoy this salad on its own or served with fresh fish (or for something simpler & more economical tinned, alaskan salmon i.e. the paramount brand).
• If you don’t have asparagus, you could easily add or substitute cucumber and / or finely chopped cabbage.

All it takes is a few ingredients to create this nourishing salad.