Natural Nutrition: Raw Zucchini and Carrot Noodle Salad

I can’t believe it’s the June issue already! Summer is here and Ramadan is just around the corner. That also means that it will not be as easy to get lunch at the office and a lot of restaurants and cafés may be closed until sunset. So for this month’s issue, I decided to share some light lunch recipes that you can easily prepare the night before and take with you to the office. I promise your co-workers will be jealous when they catch you eating these meals! Not only are these dishes delicious, but they also don’t necessarily need heating up and are easily portable too.

Get in touch with me on or on Instagram and let me know what kind of recipes you would like to see more of. I would really love to hear from you and get your feedback.


1 large carrot, spiralised
1 large zucchini, spiralised
4 fresh mushrooms, sliced
2 gloves garlic, minced
2 tbsp green pesto
2 tbsp roasted pine nuts
½ avocado
½ lemon
pinch sea salt
2 tsp fresh herbs
2 tbsp extra virgin olive oil


Spiralise your zucchini and set aside on a paper towel so that any excess water is soaked up. Allow to sit for at least 20 minutes. In the meantime, spiralise the carrot and add into a large salad bowl. In a food processor, add avocado, green pesto, garlic, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy. Set aside. Add zucchini and carrot noodles, and mushrooms to a large bowl and toss with pesto. Place your meal into an air-tight container or mason jar. Sprinkle roasted pine nuts and fresh herbs on top.

Stephanie is a Holistic Nutrition and Metabolic Balance Coach. Visit Follow her on Instagram @Stephanie.Pech.

Get more free recipes from Connector Magazine here.>>

Share this page!