Potato & Courgette Ribbons with Spinach, Pea & Hazelnut Guacamole

Time: 25 mins
Serves: 2
Tags: 15 Min Meals, Dairy Free, Gluten Free, Healthy, Vegan, Vegetarian


This recipe creates an oil-free alternative to pesto, giving a creamy but light sauce with a high depth of flavour from the garlic and lime juice, complementing our Pembrokeshire Earlies perfectly.


  • 8 Pembrokeshire Earlies, washed and halved
  • 2 medium Courgettes, washed and spiralised into ribbons
  • 4 Spring Onions, washed and finely sliced
  • 100 g Fresh Spinach, washed
  • 3 cups Hazelnuts
  • 1 cup Frozen Peas
  • 1 Ripe Avocado
  • 1 Lime, juice and zest
  • 2 Garlic cloves, peeled


  1. For the Guacamole; Begin by adding all of the ingredients to a food processor and blitz until smooth. Add a dash of water if too thick. Leave to one side or in the fridge while you cook the potatoes and prepare the courgette. Retain a few peas to add to the dish when serving if desired.
  2. For the Potatoes, Courgette & Spring Onions; Place the halved potatoes into a small pan, covered with water. Bring to the boil and then allow to simmer for 8-10 mins until they soften.
  3. While the potatoes are simmering, cut the courgette into ribbons using a spiraliser. If you do not have a spiraliser, your can use a potato peeler instead for a similar effect.
  4. Finely slice the spring onions.
  5. Once the potatoes have cooked. Drain, then run under cold water to cool.
  6. Add the cooled potatoes, courgette ribbons and spring onions to a large bowl, spoon on the guacamole and then gently combine all of the ingredients together until evenly covered in the sauce.
  7. Tip the mixture into serving bowls and sprinkle with the chopped spring onions, extra peas (if your reserved any), season with sea salt and ground black pepper and serve.

Top Tip

If you have any of the sauce left, store it in the fridge for up to 3 days in an airtight container and use as a dip!

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