Zucchini Noodles and Avocado Dressing

  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!

Zucchini Noodles and Avocado Dressing

 

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Author: The Culinary Chase

Recipe type: vegetarian

Serves: 4

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.

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