Creamy Zucchini, Cucumber and Avocado Noodles

Zucchini and Cucumber noodles, creamy Avocado & Tahini sauce
In the middle of a hot, Texan summer, it is nice to be able to throw a quick lunch together that doesn’t require additional heat. Raw zucchini and cucumber noodles to the rescue!

The sauce is loaded with avocado, which on top of being one of the most delicious food EVER, are full of omega-3 fats (the kind which are SO good for you), and make the sauce creamy without using any dairy. Being a bit of an avocado-nut, I added more avocado as a topping, because you can never have too much of this fruit (it’s a fruit!). The hemp seeds are there for protein.

If raw food isn’t really your thing (try it!) or if you want a warm plate, omit the cucumber from the recipe and sautée the zucchini noodles with a little olive oil and garlic until golden brown. Remove from the heat and toss with the sauce and toppings.

Zucchini Noodles:

1 green zucchini 1 medium cucumber salt Avocado Tahini Sauce:

2 tablespoons of tahini 1 avocado, cut in half vertically juice of 1/2 lemon (scant 2 tablespoons) sherry vinegar (sub with juice of entire lemon) 1 teaspoon tamari (sub regular soy sauce) extra virgin olive oil hemp seeds 1-2 sprigs of dill optional toppings: red pepper flakes, pomegranate seeds, pistachios/sesame seeds/slivered almonds, feta or goat cheese

Noodles: Using a vegetable peeler or mandolin, peel zucchini and cucumber into long noodles, stopping when you reach the seeds. Save cucumber seeds (see note for zucchini hearts). Place noodles in a colander or wire mesh over sink, sprinkle generously with salt and set aside, leaving them to drain for at least 10 minutes (ideally 20).

Avocado Tahini Sauce: Blend tahini, 1/2 the avocado, lemon juice, a small splash of sherry vinegar (omit if using entire lemon), tamari, and the seeds of the chopped cucumber. Keeping the motor running, pour in a light stream of olive oil to emulsify the sauce, until light and fluffy. Taste and adjust seasonings as needed.

Assembly: Gently squeeze out moisture in the noodles, and give them a good rinse. Strain in colander and pat dry. Toss thoroughly with sauce. Chop remainder 1/2 avocado into squares and top noodles. Sprinkle chopped dill and a generous scoop of hemp seeds, stir until combined. Lightly sprinkle with red pepper flakes, and season with salt.

Serves 1 as a main, 2 as a side

Note: you can save the zucchini hearts and use them by chopping them in cubes and adding into a breakfast scramble, a salad, tossing into any soup or stir fry as well.

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