Courgette ribbon and kale bowl with Miso, chilli and avocado dressing Recipe

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  • Dairy-free
  • Healthy
  • Vegan
  • Vegetarian








10 min


10 min

Courgette ribbons are my favourite things to make as an alternative to pasta. They are super versatile and soak up all the flavours, so make sure you use BRITA filtered water to get the best possible taste.


  • 2 courgettes
  • 1 handful of kale
  • 2 tbsp sesame seeds
  • 2 tsp miso paste
  • 1 avocado
  • 1 tsp chilli flakes
  • 1 lime
  • pepper


  • Using a peeler, slice your courgettes into ribbons and leave to the side. Finely chop the kale into cm wide strips.

  • In a pot, place the courgettes ribbons, kale and miso paste with 1 tbsp of filtered water. Place on a low heat and stir well. Let this cook for a few minutes until the kale is almost cooked through.

  • Mash your avocado well with a fork and scoop it into the kale and courgette mix.

  • Squeeze in the lime juice and mix well then take off the heat. crack in some pepper and sprinkle over the chilli seeds and sesame seeds.

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Top Tip

This meal doubles up as a delicious packed lunch, so don't be afraid to whip out the Tupperware and pack it away for the office.

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