Summer-licious Zoodle Salad


For the Zoodles:

  • 4-6 small courgettes
  • 1 TBSP of olive oil
  • 1 garlic clove, crushed or minced


For the Salad:

  • 3 cups of spinach leaves, washed
  • 5 cups of kale leaves, washed and destemmed
  • 5 cups of rocket salad, washed
  • 1 small head of broccoli, cut into florets
  • 1 little punnet of cocktail tomatoes, washed and halved
  • ½ of avocado
  • 1 tin of organic kidney beans, rinsed and drained
  • 2 cups of Basil leaves
  • ¼ cup of pine nuts
  • Optional: sprinkle with nutritional yeast


For the dressing:

  • ¼ cup of extra virgin olive oil
  • 3 TBSP of freshly squeezed lemon juice
  • 3 TBSP of apple cider vinegar (with mother)
  • 2 TBSP of Dijon mustard
  • Ground black pepper and herbal sea salt to taste



  1. Spiralize the courgettes according to instructions.
  2. Heat the oil and sauté the broccoli florets in a large pan for about 5 minutes. Add the spiralized noodles and cook for another 2-3 minutes until soft.
  3. Meanwhile wash and destem your kale and spinach leaves, cut your avocado into little cubes, wash and half your cocktail tomatoes, and drain and rinse your kidney beans.
  4. To assemble: transfer your warm zoodles into your salad bowl, top with spinach and kale leaves, avocado cubes, cocktail tomatoes, broccoli and kidney beans. Sprinkle with basil leaves, pine nuts and nutritional yeast if you would like. Enjoy!

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