Alkaline Lunch Menu: Zucchini Noodle Salad with Avocado Pesto

Ingredients:

• Zucchini, spiralized: 2 medium (about 500g)

• Avocado: 1 large (200g)

• Fresh basil leaves: 30g

• Pine nuts: 20g (for pesto) + 10g (for garnish)

• Garlic: 1 clove (3g)

• Lemon juice: 2 tablespoons (30ml)

• Olive oil: 2 tablespoons (30ml)

• Cherry tomatoes, halved: 150g

• Arugula (rocket): 50g

• Salt and pepper to taste

Preparation Steps:

1. Make Zucchini Noodles: Use a spiralizer to turn the zucchini into noodles. Place them in a large bowl.

2. Prepare Avocado Pesto: In a food processor, blend the avocado, basil leaves, 20g pine nuts, garlic, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.

3. Toss Salad: Add the avocado pesto to the zucchini noodles and toss until evenly coated. Gently mix in the cherry tomatoes and arugula.

4. Serve: Divide the salad between two plates. Garnish with the remaining pine nuts.

Nutritional Information (Total for 2 Servings):

• Calories: Approximately 800 kcal

• Fats: Approximately 60g

• Fibre: Approximately 18g

• Protein: Approximately 12g

This lunch is rich in healthy fats from the avocado and olive oil, high in fiber from the vegetables, and provides a moderate amount of protein from the pine nuts.