Raw Carrot Noodle Salad with Basil & Avocado Dressing
1 cup basil leaves, leaving some for serving
½ cup of parsley
2 cloves of garlic
2 tbsp nutritional yeast
¼ cup cashews
juice of ½ a lemon
1 cup water
1 avocado, peeled and diced
salt, to taste
1 large carrot
¼ head of broccoli
2 lebanese cucumbers, cut into bite sized pieces
1 celery stick, diced finely
1 red capsicum, diced finely
1 cup sun-dried tomatoes (not in oil), soaked in water then chopped finely
Place basil leaves, parsley, garlic, nutritional yeast, cashews, lemon juice and water into a blender and blend. Add half the avocado and a pinch of salt and blend.
Place carrot into a spiralizer to make noodles or peel strips of carrot with a vegetable peeler to make ribbons. Put the carrot spirals, or ribbons into a bowl.
Break broccoli into small florets and place into the bowl, along with the cucumber, celery, capsicum, remaining avocado and sundried tomatoes. Toss together.
Add the pesto dressing and mix well. Top with some basil leaves and serve.
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