This is one of my go-to’s whenever I want something fresh and light for dinner. With this delicious dinner you are filling up your plate with lots of gut-friendly fiber from the zucchini noodles, zinc in the sunflower seed pesto for glowing skin and valuable antioxidants from the oyster mushrooms. A truly beautifying dish!
Serves 2
Ingredients: (preferably organic)
- 4 Zucchini, spiralized into noodles
- ½ tsp salt
- 1 tbsp avocado oil
Crispy Oyster Mushrooms
- 2 boxes oyster mushrooms
- 1 tbsp avocado oil
- pink Himalayan salt, to taste
Pesto
- 2 cups basil
- ¼ cup sunflower seeds
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ clove garlic
- ¼ cup olive oil
- ¼ tsp sea salt
for garnish
- 1 avocado, cubed
- hemp seeds
- basil
Directions:
01. Place the zucchini noodles in colander and drizzle with salt. Let them sit for at least 10 minutes to remove excess moisture.
02. Pre-heat the oven to 200 degrees. Place the mushrooms on a baking sheet , drizzle with avocado oil and pink salt. Bake for about 20 minutes until crispy.
03. Meanwhile prepare the pesto by placing all ingredients in a blender and blend until smooth.
04. Place the zucchini noodles in a clean textile dish towel and wring out the water. Repeat until most of the moisture is gone.
05. Heat up the avocado oil in a pan and add the zucchini noodles. Sauté for about five minutes until they are warm but still firm.
06. Add the pesto to the warm noodles and mix well.
07. Arrange the noodles on two plates, top with the crispy mushrooms and avocado and garnish with hemp seeds and basil. Enjoy!
