Zucchini noodles is a great alternative to the regular grain pasta, especially when you love pasta and ready to eat it every day.
When I first tried to make zucchini noodles, I served them raw, and it upset my stomach, so I didn’t cook them for a while. But now when it’s summer and you can get organic zucchini pretty easily at any grocery store, I decided to give it the other try.This time I cooked them with a sauce in the pan for a few minutes and it made a huge difference. They taste better, and digest very easy not giving me any discomfort.
The easiest recipe for me is to have zucchini noodles with marinara sauce, a little garlic and basil. I can eat them every single day and still crave them the next day.
Today I decided to try something else. Because I have some cilantro in my fridge and a half of avocado, I tried to make an avocado cilantro sauce, which worked great with zucchini noodles.
I didn’t add any salt, but feel free to add some.
Zucchini Noodles With Cilantro Avocado Dressing.
1/4 cup freshly squeezed lemon juice
1/2 cup mashed avocado (I used 1/2 whole avocado)
3/4 cup fresh cilantro
1 garlic clove
3/4 teaspoon sea salt
1. Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired.
2. Make zucchini noodles and heat them up with a little water in the pan or just serve them raw. I like mine cooked a little bit.
3. Serve the dressing over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.