I love pasta and could eat tons of it and not gain an ounce when I was younger – attributed to a high metabolism and being very active.
However, this menopausal woman isn’t able to boast that statement any longer without increasing my waistline. Sooo, I cook it when I am craving it leaving me to think of ways for a pasta substitute. It seems that zucchini noodles are a ‘thing’ this year and with my trusty mandoline slicer, I grabbed a zucchini and proceeded to use as a pasta substitute. Zucchini noodles and avocado dressing makes a perfect dish for the summer heat as nothing needs to be cooked and it takes little time and effort. My gluten-free friends will also enjoy this dish. The zucchini noodles has a texture that would remind you of pasta. The dish is one I will definitely make again, it was that good!
Serves 4 as a side
1 large zucchini
cherry tomatoes, quartered
couple handfuls of rocket (arugula)
1 ripe avocado, peeled and stone removed
1/2 cup plain yogurt
milk or water (to be used as a thinning agent)
1 garlic, minced
handful of fresh parsley leaves, roughly chopped
extra-virgin olive oil
1 teaspoon cumin
1 tablespoon lime juice
6 to 8 kalamata olives, pitted and quartered
sea salt and freshly ground black pepper
To make the zucchini noodles, use a mandoline with a julienne attachment and slice into thick noodles, or if you don’t have a mandoline, cut zucchini into wide strips and julienne into thin strips. Toss into a mixing bowl and add tomatoes, rocket and olives.
To make the avocado dressing, place chunks of avocado in a dish with yogurt, garlic, parsley, cumin and lime juice. Use a hand blender and blend until smooth.
The dressing will be thick-ish at this point so add a bit of milk and olive oil to desired consistency. Add a couple of spoonfuls to the salad and toss. Add more dressing if desired. Season with salt and pepper.
The Culinary Chase’s Note: The avocado sauce is so darn delicious! If you have any leftover, use it as a dip, or tossed into pasta. Enjoy!
- 1 large zucchini
- cherry tomatoes, quartered
- couple handfuls of rocket (arugula)
- 1 ripe avocado, peeled and stone removed
- ½ cup plain yogurt
- milk or water (to be used as a thinning agent)
- 1 garlic, minced
- handful of fresh parsley leaves, roughly chopped
- extra-virgin olive oil
- 1 teaspoon cumin
- 1 tablespoon lime juice
- 6 to 8 kalamata olives, pitted and quartered
- sea salt and freshly ground black pepper
- To make the zucchini noodles, use a mandoline with a julienne attachment and slice into thick noodles, or if you don’t have a mandoline, cut zucchini into wide strips and julienne into thin strips. Toss into a mixing bowl and add tomatoes, rocket and olives.
- To make the avocado dressing, place chunks of avocado in a dish with yogurt, garlic, parsley, cumin and lime juice. Use a hand blender and blend until smooth.
- The dressing will be thick-ish at this point so add a bit of water and olive oil to desired consistency. Add a couple of spoonfuls to the salad and toss. Add more dressing if desired. Season with salt and pepper.
The post Zucchini Noodles and Avocado Dressing appeared first on The Culinary Chase.
