Tuna Zucchini Pasta Salad

So I absolutely love seafood! Unfortunately seafood can be a bit expensive at times and also inconvenient as I only like buying seafood from specific places. However, tinned tuna is my saviour and it’s always an item on hand at home. I wanted to add some protein to this salad and as I was in a bit of a hurry, tuna was the easiest choice. For this recipe, I have loaded the salad with greens so that it is super healthy! Also the best thing about it too is that I did not use any oils. I made a dressing out of the smashed avocado which i lightly seasoned and then I mixed that through the salad to give it moisture. It works as a creamy dressing so was a perfect accompaniment for the zucchini. I like making salads because it forces you to be creative with ingredients you have readily available. It is incredibly easy to whip together and so there’s no excuse to reach for fried or “fast foods”. This will actually save you a bit of coin too.

Tuna Zucchini Pasta Salad

What you’re going to need

1 tin tuna (any kind is fine, a healthier option is to choose one in springwater as opposed to oil)

1/2 zucchini, julienned

handful baby rocket

handful baby spinach

1/2 avocado, mashed (to prevent making more washing up, just mash up your avo whilst it is still in the skin. Its works as a bowl!)

10 walnuts

salt and pepper

lemon juice (optional)

Method

1. Season the avocado with salt and pepper

2. Place the tuna, zucchini, rocket and spinach in a bowl and combine with tongs.

3. Scoop the avocado in and mix through until all the ingredients are coated with avocado

4. Top with walnuts.

5. Drizzle with lemon (optional)

image1 (5)

Zucchini and Carrot Pasta with Avocado, Basil and Tahini Dressing

Bit of a mouthful of a name but there are just so many good things in this dish that I had to tell you about them straight away! Because I am a budget foodie and also because most of the food at uni is either unhealthy or healthy and overpriced, I always bring packed lunch. I decided to invest in a julienne peeler as I had been using a grater previously. The pasta comes out perfectly every time and the chance of slicing your hand open is drastically reduced. I wanted to try a different dressing this time for my pasta, something with a bit more depth and bit more of a sauce consistency than a dressing. I did some reading to source out the types of ingredients people were using. I took the best bits of different ones and made my own! I don’t normally measure when I cook but I’ve started now so that other people can make my creations too!

Zucchini and Carrot Pasta with Avocado, Basil and Tahini Dressing

What you’re going to need

Pasta

1 zucchini, julienne peeled (or grated)

1/2 carrot, julienne peeled (or grated)

handful cherry tomatoes, sliced in half

Dressing

1/2 avocado

10 basil leaves

1/2 clove garlic, grated (I used a Microplane but you could just use a garlic crusher here)

1 teaspoon tahini

1/2 teaspoon lemon juice (to taste)

2 tablespoons olive oil

pinch salt

Method

1. To prepare the dressing, I used a pulse blender (but any kind of food processor will suffice). Add all of the ingredients into the blender and blend until a smooth consistency (taste as you go to see if you want to add more lemon or salt)

2. Julienne peel (if you haven’t already) your zucchini and carrot and mix together. Add the tomatoes. Put a dollop of the dressing on the top and mix through with a set of tongs.

IMG_6007

Zucchini Pasta with Chimichurri Inspired Pesto

After months of trawling Instagram and admiring all of the incredible recipes for Zucchini Pasta, I dedicated my Monday afternoon to creating my own variation to share with you.

Raw Zucchini Pasta with Chimichurri Inspired Pesto

IMG_5816

I am very lucky in the fact that I still live at home with my parents and that they are willing to cook healthy meals for us every night of the week. An added bonus to this is that all the ingredients for this recipe I found readily available in my kitchen and garden. Zing!

So here is the rundown on what you’re going to need to create your marvellous masterpiece. Also take note that I only made this for myself so the portions are measured according to what I would eat, so serving size = 1 person.

1 whole zucchini, julienned (there are gizmos for this but I just used a grater)

Chimichurri 

Generous handful of basil

Generous handful of parsley

Generous handful of oregano

1 clove garlic

1 tablespoon red wine vinegar

3 tablespoons olive oil

Pinch of chilli powder (could also use chilli flakes)

Salt and cracked black pepper to season

Cherry tomatoes (optional)

Method

1. Grate your zucchini into long, thin noodley strips and put aside.

2. Prep your herbs ready to add to the pulse blender (remove all the stems)

3. Add all ingredients to a pulse blender and blend until desired consistency (I like my pesto quite chunky but still combined)

4. Toss through the pesto with your zucchini and serve up with cherry tomatoes!

image1