Avocado Pesto Zoodles + Pan Seared Salmon

Serves: 4

Ingredients

• ~ 1 medium-large zucchini per person ( I used 4 in this recipe)
• 1 cup watercress
• 1/2 lime
• 3.5 ounces or 100g salmon for each person (14 ounces or 400 g total)
• 1 Tbsp olive oil
• salt + pepper to taste
• Optional: I chopped up 1 cup of pineapple + 1 cup of red bell pepper to make a simple pineapple salsa to top the salad

Avocado Pesto

Yield: 1 cup

• 1 ripe avocado
• 2-3 Tbsp olive oil
• 1 1/2 cups fresh basil
• 1/4 cup toasted pine nuts, walnuts or sunflower seeds
• 2 cloves fresh garlic
• Juice of 1/2 lime
• Salt + Pepper to taste

Directions

1. Using a spiralizer, spiralize your zucchinis into zoodles and lightly steam them for about 2-3 minutes (you can eat your zoodles raw, but I like mine steamed a little to make them more tender)
2. In a food processor, combine the avocado, olive oil, basil , toasted nuts, garlic and salt + pepper and blend until a smooth pesto forms
3. In a large bowl, toss the zoodles with about 1/2 cup of the avocado pesto (or more if needed!) until the zoodles are evenly coated
4. Top zoodles with 1 cup of watercress (you can mix the watercress in but it is delicate and may get squished ;)
5. If you are making the pineapple salsa, finely chop 1 cup of pineapple and 1 cup of red pepper and mix together with a squeeze of lime juice

For the salmon

1. Heat a skillet over medium-high heat
2. Pat salmon dry and coat it in olive oil + a few pinches of salt and pepper
3. Place salmon in the skillet, skin side down and turn the heat down to medium
4. Cook for ~7 minutes until 1/2 of the salmon looks opaque and cooked
5. Flip salmon and cook for an additional 3 minutes until done
6. Top salmon with a squeeze of grilled lime and pineapple salsa if desired!