It was the “clean the fridge out” kinda day and I wanted to make something really light as I have a fitness evaluation today. I grabbed the latest issue of the “Clean Eating” magazine and ran into this recipe. It took less than 10 minutes to make and I am definitely saving it as a staple. Delicious, clean and light – YUM!
INGREDIENTS (serves 2):
1/4 cup shelled unsalted pistachio
1/2 cup basil plus more for garnish
1 zucchini, sliced with a spiral slicer or shaved with a mandolin
1 carrot, juliened
2 bulbs of garlic
1/2 tsp olive oil
2 salmon filets
10 cherry tomatoes, halved
2 cups of fresh greens ( I used baby kale mix)
Heat up a non stick pan and sear the salmon. Squeeze juice of half of a lemon on top of the fillet, sprinkle with salt and pepper and place on a plate.
In the meantime, in a food processor whizz the pistachio, salt, pepper, juice of half of a lemon, garlic, 1/2 cup of basil, avocado, oil and 2 tsp water. Combine well.
Mix the greens, carrot, tomatoes and the zucchini in a bowl, top with the pesto and give it a good stir to coat the veggies.
Garnish with extra basil and serve.