SALMON ZOODLES WITH KALE PESTO AND FETA - ditch the carbs

SALMON ZOODLES WITH KALE PESTO AND FETA

 

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PREP TIME

10 mins

TOTAL TIME

10 mins

 

Author: Libby

Recipe type: Dinners

Cuisine: LCHF; Low carb; Gluten free; Grain free; Nut free; Banting; Sugar free

Serves: Serves 4

INGREDIENTS

• 8 medium courgettes/zucchini - will make approx 8 cups zoodles
• 100g/ 3.5 oz smoked salmon pieces (alternatively, you can use fresh cooked salmon)
• 50g/ 2 oz / ⅓ cup kale pesto
• 50g/ 2 oz / ⅓ cup feta cut into cubes
• lemon juice - optional
• Amounts of all ingredients are approximate and can be adjusted to taste

INSTRUCTIONS

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1. Prepare the courgettes/zucchini by using your spiraliser. Steam gently if you would like a warm salmon zoodle salad.
2. Gently stir through the kale pesto, feta and salmon.
3. Serve in individual bowls and squeeze some lemon juice over each bowl (optional).