This courgetti, blue cheese and almond salad is so quick, easy and most importantly – TASTY. It’s hard at this time of year to really keep up being healthy. I’m by no means the healthiest eater – but what I believe in is balance – yes I might have a brownie one night for desert, but the next day I will have fruit for breakfast. I totally get that I’m adding some blue cheese to this, but I need tasty and delicious as well as healthy. If you’re entertaining this courgetti, blue cheese salad is super easy to serve up, just double up the recipe as appropriate. I feel so adamant in my view of not buying pre-made courgetti. It’s not fresh and it’s over priced! A quick whizz through a spiralizer and one courgette will make two meals.

You will need:

  • 1 large courgette
  • Gem Lettuce
  • Blue Cheese (My favourite is Cropwell Bishop Stilton)
  • Flaked Almonds
  • 1 Lemon
  • Olive Oil
  • Vegan Pesto

Wash and drain the gem lettuce. Dry using kitchen towel and use your hands to tear it up and then divide the portions. Cut the courgette in half and run it through the spiralizer (I use this one from Lurch at Amazon).You can toast the flaked almonds if you wish – personally I couldn’t be bothered I was so hungry and wanted this lunch pronto! Squeeze the lemon, the olive oil and a spoon of pesto into a jar and shake up to make a dressing. Crumble the blue cheese into the salad and drizzle over the dressing. Serve with salt and pepper and a glass of coconut water. I love the Innocent coconut water at the moment. YUM.

Let me know how you get on!

Jules xx

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