With one avocado left in the fridge and an uncertainty that comes with loving Avo but not being 100% sure if it's s...' />
So simple it couldn’t be any easier…
With one avocado left in the fridge and an uncertainty that comes with loving Avo but not being 100% sure if it’s still good to eat after a few days in the fridge… I was torn between smothered green toast or opt for something that won’t leave me disappointed if that last Avo has seen better days.
I opted for the less disappointing option, that was almost as easy as smothering the avocado on toast. I decided to incorporate it into a pesto recipe and toss it through fresh zucchini noodles.
You can imagine my sheer joy when I discovered that it was perfectly green inside!
Avocado and smoked salmon works, zucchini goes with just about anything so at the time it sounded like a very promising, fast dinner idea. It was, and it surprised us at how delicious it was.
What’s more, this recipe took less than 30 minutes to prepare and cook – winner!
Try it out with our dukkah recipe sprinkled over the top, it brings this dish together beautifully.
Salmon: |
2 Salmon Fillets, skin on |
Salt & Pepper |
1 tbsp. Extra Virgin Olive Oil |
Zucchini Noodle: |
300g Zucchini spirals |
1 tbsp. Extra Virgin Olive Oil |
Avocado Mousse: |
1 large ripe Avocado |
1 c basil leaves, washed |
2 tbsp. Lemon Juice |
1-2 tbsp. Extra Virgin Olive Oil |
1 Garlic Clove |
Salt & Pepper to season |
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