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Wednesday, February 18, 2015
Raw Zucchini Pasta with Creamy Avocado-Cucumber Sauce
THIS RECIPE IS :
1 large zucchini (1 per person)
grape, cherry or mini heirloom tomatoes, halved
jalapeno, thinly sliced and seeds removed (optional)
pea shoots (optional)
zest of one meyer lemon or regular lemon
1 medium avocado
1 cucumber, peeled and sliced thick
a few large leaves of basil (optional)
1 meyer lemon or regular lemon, juice of
2 garlic cloves
1/4 teaspoon white pepper or black pepper to taste
salt to taste
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.
Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula.
Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
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