Creamy Zucchini, Cucumber and Avocado Noodles
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.
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.