We’re making a brand new recipe (and one that I know many of you have been waiting for after teasers on Instagram) – ZucchiniNoodleswithCreamyAvocado Lime Cilantro Dressing, Corn and Tomatoes
zucchininoodleswith a creamyavocado sauce, topped with charred corn and spicy shrimp. If you missed the last ones, I made a Miso Chicken Ramen Zucchini Noodle Soup and a Sweet Potato Noodles, Kale, Avocado and Fried Egg breakfast bowl
The pesto shouldn’t be like a normal pesto, it should be thicker and not as creamy. Actually, I never stop eating zucchininoodles, even in the dead of winter
NOTE that ricotta is a protein-rich cheese that’s actually good for you, so go make some zucchininoodleswith garlicky ricotta sauce, serve it with blistered cherry tomatoes because it’s incredible, and then go for seconds
Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper
These raw zucchininoodleswithpesto would make a great layer for a jar salad and they make a great salad bed (in place of or with greens) or as an accompaniment to your favorite grilled items
Pair any noodleswith a creamy dressing or condiment like hummus, mashed avocado, country dijon mustard, or a Greek yogurt based “mayo” and the texture combination is mouth-watering
I also cut up half an avocado to toss on top. I've seen zucchininoodles before but hadn't tried them until today, and I wanted to try this sauce but had nothing to put it on
Making noodles from zucchini sounds crazy – well, that is until you have tried it. If you ask me, the best way to describe this raw zucchinipesto is… a delicious salad disguised as pasta
Learn how to make Vegan Zoodles or ZucchiniNoodleswith Almond, Cashew and Cilantro Pesto ~ Vegan and gluten free low carb zucchini or courgette pasta with blanched broad beans and almonds and flavoured withcreamy almond, cashew nuts and coriander pesto
The sweetness of the mango and pineapple flavors combined with the crunch of the sesame seeds, the creaminess of the avocado and the spicy sesame flavors of the zucchininoodles are just…
I did a simple yet flavorful Kale Pestowith it. This worked really well with this pasta, I must say. The reason I did this one is because I wanted to do a creamyavocado sauce but also use some Hemp Hearts/Seeds
After you “noodlize” your zucchini, using either a peeler, mandolin, or spiralizer, squeeze them in a paper towel, and then put your noodles onto an olive-oil-sprayed baking sheet and sprinkle with salt and pepper
With this beautiful creamy dip, it tastes just like sour cream. I have a serious issue withavocados. There's something so sneaky about greek yogurt - it's so multifaceted, and with that trait, can be used equally in savory dishes, as well as in our favorite sweet treats
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