Pistachio Pesto Noodle Salad

Source: www.cleaneatingmag.com
Course: Dinner
Preperation time: 20min
Cooking Time: 20min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Tablespoon Extra Virgin Olive Oil 0 0 0 0 3 3 30 30
1/4 cup Carrot(s), Shredded 0 0 1 1 0 0 3 3
1 cup Fresh Basil, Chopped 0 0 0 0 0 0 1 1
1/2 Teaspoon Garlic, Minced 0 0 0 0 0 0 1 1
1/2 cup Pistachios 3 3 4 4 7 7 86 86
2 cup(s) Spring Mix 0 0 0 0 0 0 2 2
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
12 Fresh Cherry Tomatoes, Halved 0 0 2 2 0 0 9 9
2 Medium(s) Zucchini, Trimmed 1 1 3 3 0 0 17 17
1/4 cup Avocado, Mashed 0 0 1 1 2 2 24 24
1 1/2 Teaspoon(s) Lemon Juice 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 6 12 13 174
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Instructions

  1. Working one piece at a time, secure zucchini into spiral slicer and turn crank to create angel hair noodles. (NOTE: Always read the directions for your spiral slicer as they vary by brand.) Transfer zucchini noodles to a large bowl. Add greens. 
  2. Prepare pesto: In a small food processor, process pistachios, garlic and salt until pistachios are finely ground. Add 1 cup basil, avocado, oil and lemon juice and process until well combined. Add 2 tbsp water and process until combined. Add additional 2 tbsp water and process until well combined. (TIP: If you prefer a thinner pesto, add water in 1-tbsp increments until desired consistency is reached.).
  3. Add desired amount of pesto to zucchini and greens mixture and toss to coat. Divide among serving bowls. Garnish with tomatoes, carrots and chopped basil, if desired. 
Visit www.cleaneatingmag.com for the full instructions.

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