Nutrition
Sunflower Seed Pesto Salad
Healthy and delicious—this easy to prepare salad makes for the perfect addition to your lunch menu.
Sunflower Seed Pesto Salad - Full Recipe
- 2
serves - 280
K calories - 35
minutes - 3/10
simplicity
Easy Steps
01Blanch a bunch of spinach leaves in hot water for 30 seconds.
02Then soak in ice water to retain their green colour. Drain the water and squeeze the leaves gently to get rid of the remaining water. Keep aside.
03In a processor, add fresh basil, blanched spinach, roasted sunflower seeds, garlic cloves, thyme, rosemary, dill, chives, parmesan cheese and olive oil and blend into a smooth paste. Taste the mixture to check the flavour.
04Add a dash of lemon juice and salt if required.
- Zucchini Noodles: 1 Cup
- Sunflower Seeds Pesto: 1 1/2 tbsp
- Parmesan Cheese: 1 tbsp
- Sunflower Seeds: 1/4 tbsp
- Pumpkin Seeds: 1/4 tbsp
- Basil Oil: 1/4 tbsp
- Lemon: 1/4 tbsp
- Basil Leaf: 1 tbsp
- Black Pepper: To taste
- Salt: To taste
Sunflower Seed Pesto
- Fresh Basil: 4 tbsp
- Garlic: 1/2 tbsp
- Sun Flower Seeds: 1 1/2 tbsp
- Thyme: 1/2 tbsp
- Dill: 1/2 tbsp
- Rosemary: 1/2 tbsp
- Chives: 1/2 tbsp
- Spinach: 1/2 tbsp
- Olive Oil: 1 1/2 tbsp
- Parmesan Cheese:1/4 tbsp
Cut the green and yellow zucchini across half its length (about 100 g each) and then spiralize them.
06Transfer the zucchini ‘noodles’ to a bowl, add salt. Set aside.
07Drizzle the sunflower pesto over the zucchini zoodles (spirals) and gently toss to combine ingredients.
08Sprinkle pumpkin seeds and, sunflower seeds, add a fresh basil sprig and some Parmesan cheese over your sunflower pesto salad.
Nutritive Value
- Carbohydrates: 12g
- Protein: 26g
- Fat: 22g
- Fibre: 6g
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