200g Regal Sundried Tomato & Basil Wood Roasted Salmon
1 x zucchini, cut into ribbons, julienned or made into zoodles with a zoodle maker
½ lemon, juice of
1 tablespoon olive oil
50g feta cheese
¼ cup green pesto (basil, spinach or kale base)
1/2 ripe avocado, peeled
To garnish, fresh basil leaves
Remove the Regal Sundried Tomato and Basil Wood Roasted Salmon from the fridge and allow to rest at room temperature for 5 minutes. Use a fork to flake the salmon and remove the skin.
Cover zucchini zoodles in boiling water and blanch for 3 minutes to soften. Drain zoodles and dress in olive oil and lemon juice.
Dice avocado into cubes, then roughly mash in a bowl. Add the green pesto to the avocado and mix well. Season to taste with salt and freshly ground black pepper.
Dress the zoodles in the pesto-avocado. Arrange the zoodles on two serving plates. Add the flaked salmon and crumbled feta cheese on top. Garnish with basil and additional lemon juice to taste.