• Author: Sneh Roy
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 12 1x
  • Category: Salad, Brunch
  • Cuisine: Gluten Free, Vegetarian, Raw


A large jar of classic homemade pesto made extra green with pistachios and kale renders this beautiful salad of fresh Spring market produce into a feast for the senses. Topped with a hand knotted Burrata cheese that creates a creamy dressing when cut through, this salad is super easy to put together and an utterly delicious use of the spiralizer.


  • 8 large zucchinis, spiralized or julienned into noodles
  • 250g mixed cherry, baby roma and grape tomatoes
  • 2 large handfuls of baby spinach leaves
  • 2 large handful of mixed salad leaves (rocket, endive, beetroot)
  • 3 hand knotted burrata cheese
  • zest of 2 lemons, to serve

for the green pesto

  • 3 large bunch basil, leaves picked
  • 1 large kale leaf, trimmed
  • 4 garlic cloves
  • 1/2 cup (50g) grated parmesan cheese
  • 1/4 cup (30g) pistachios
  • 1/2 cup (60ml) extra virgin olive oil
  • salt and pepper to taste


  1. Place all the ingredients for the pesto in the bowl of a small food processor and process briefly until coarsely chopped. Scoop and store in a glass jar in the fridge until ready to use. I like to top my pesto filled glass jar with a bit of extra olive oil so the pesto layer on top doesn’t go dark.
  2. Place zucchini, tomatoes, spinach and salad leaves in a very large bowl. Add all of the pesto and gently toss to mix evenly. Serve on two platters topped with Burrata cheese and lemon zest.