Regal King Salmon Pesto Zoodles
- Difficulty: Easy
- Serves: 2
- Preparation time:
- Cooking time:
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- 200g Regal Sundried Tomato & Basil Wood Roasted Salmon
- 1 x zucchini, cut into ribbons, julienned or made into zoodles with a zoodle maker
- ½ lemon juice
- 1 tablespoon olive oil
- 50g Feta Cheese
- ¼ cup green pesto, (basil, spinach or kale base)
- 1/2 avocados, ripe, peeled
- basil leaves, to garnish
Remove the Regal Sundried Tomato and Basil Wood Roasted Salmon from the fridge and allow to rest at room temperature for 5 minutes. Use a fork to flake the salmon and remove the skin.
Cover zucchini zoodles in boiling water and blanch for 3 minutes to soften. Drain zoodles and dress in olive oil and lemon juice.
Dice avocado into cubes, then roughly mash in a bowl. Add the green pesto to the avocado and mix well. Season to taste with salt and freshly ground black pepper.
Dress the zoodles in the pesto-avocado. Arrange the zoodles on two serving plates. Add the flaked salmon and crumbled feta cheese on top. Garnish with basil and additional lemon juice to taste.