ZUCCHINI NOODLES + AVOCADO-CUCUMBER SAUCE
When the warmer months are in season this is a perfect dish to keep you refreshed and feeling naturally high on life. Simple, versatile and of course…delicious!
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: Serves 2 - 3 1x
- Category: Entree
- Cuisine: Vegan
Ingredients
- 2 large zucchini (1 per person)
- grape, cherry or mini heirloom tomatoes, halved
- jalapeno, thinly sliced and seeds removed (optional)
- arugula (optional)
- pea shoots or micro sprouts (optional)
- zest of one lemon (meyer or regular)
Avocado-Cucumber Puree
- 1 medium avocado
- 1 small cucumber, peeled and sliced thick
- a few large leaves of basil (optional)
- 1 lemon (meyer or regular), juice of
- 2 garlic cloves
- 1/4 teaspoon white pepper or black pepper to taste
- salt to taste
Instructions
Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
For the puree, place all ingredients into a food processor/blender and process until creamy, stopping every so often to scrape the sides as needed.. Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula or sprouts. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
Serves 2
Notes
RECOMMENDED EQUIPMENT: For making zucchini noodles I recommend using a julienne tool to make straight noodles or you can spiralize using a spiralizer (affiliate links).