Serves 4
Avocado Pesto Dressing
1/2 avocado
2/3 cup basil leaves
1 chilli, finely sliced, divided
2 cloves garlic, crushed
2 limes, juice and zest
1/4 cup pistachios
6 cardamom pods, removed from pods and ground (or 1/4 tsp cardamon powder)
1/3 cup water
1/3 cup olive oil
1 tsp salt
Zucchini Noodle Salad:
3 Zucchini, spiralized
½ avocado, chopped into pieces
1/2 cup edamame beans
1 spring onion stem, finely chopped
2 tbsp pistachios, roughly chopped
2 tbsp basil leaves
Place half avocado (reserving the other half sliced in pieces for later) in food processor with basil leaves, half the chilli, 2 garlic cloves, all lime juice and zest, pistachios, water and olive oil. Blend until fairly smooth.
Place spiralized zucchini in a bowl. Pour over avocado dressing and toss to coat combined. Top with avocado pieces, edamame beans, spring onion, pistachios and basil leaves.
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