Regal King Salmon Pesto Zoodles
- 2 x 3.5oz packs of Regal Double Manuka 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
- 1.8oz feta cheese
- ¼ cup green pesto, (basil, spinach or kale base)
- 1/2 avocados, ripe, peeled
- basil leaves, to garnish
Remove the Regal 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.