Raw Carrot Noodle Salad with Basil & Avocado Dressing

(serves 2)

Ingredients

1 cup basil leaves, leaving some for serving

½ cup of parsley

2 cloves of garlic

2 tbsp nutritional yeast

¼ cup cashews

juice of ½ a lemon

1 cup water

1 avocado, peeled and diced

salt, to taste

1 large carrot

¼ head of broccoli

2 lebanese cucumbers, cut into bite sized pieces

1 celery stick, diced finely

1 red capsicum, diced finely

1 cup sun-dried tomatoes (not in oil), soaked in water then chopped finely

Method

1. Place basil leaves, parsley, garlic, nutritional yeast, cashews, lemon juice and water into a blender and blend. Add half the avocado and a pinch of salt and blend.

2. Place carrot into a spiraliser to make noodles or peel strips of carrot with a vegetable peeler to make ribbons. Put the carrot spirals, or ribbons into a bowl.

3. Break broccoli into small florets and place into the bowl, along with the cucumber, celery, capsicum, remaining avocado and sun-dried tomatoes. Toss together.

4. Add the pesto dressing and mix well. Top with some basil leaves and serve.


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