Makes: 1 serving

Less than 15 minutes


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  • 1 Zucchini
  • 3 asparagus
  • 5 nuts
  • 1 small purple cauliflower
  • 1/2 Avocado
  • 2 cherry tomatoes
  • 1 onion
  • 1 lemon
  • Parsley
  • Basil
  • Oil olive, salt, pepper and Espelette pepper


1. Salad: using a mandolin, make Zucchini and asparagus tagliatelle. Chop the onion, parsley, Basil and nuts. Slice the cherry tomatoes. Mix everything in a bowl.

2. Vinaigrette: put a half avocado in a bowl and crush. Add the juice of half a lemon, 4 tablespoons of olive oil, salt, pepper and Espelette chilli pepper and 1 tablespoon of water. Add a little chopped Basil. Whisk until you get a smooth and creamy mixture

3. Put the salad on a plate, add the zest of a lemon and a bit of cabbage flower purple.

Recipe by Le lundi, c’est veggie !

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