Zoodle salad with sun-dried tomatoes and pine nuts

Ingredients for 1 servings:

• 1 m.-large zucchini
• 50 g tomatoes, dried in oil
• 100 g cherry tomatoes
• 1 avocado(s)
• 1 tbsp lime juice
• ½ chili pepper(s)
• 12 g pine nuts
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 12 minutes

Spiralize the zucchini into spaghetti. Pat the sun-dried tomatoes dry and cut into small pieces. Wash and halve the cherry tomatoes. Pour boiling water over the zucchini, let it stand for one minute, drain, and let it cool. Peel and pit the avocado, and dice half of the flesh. Mix with a tablespoon of lime juice. Place the remaining avocado and lime juice in a bowl. Roughly mash with a fork or puree with a hand blender. Wash, trim, and finely chop the chili, and stir in. Season with salt and pepper. Roast the pine nuts in a dry pan until golden brown. Mix the zoodles with the avocado cream, then sprinkle with avocado cubes, pine nuts, and tomatoes.