Zucchini Noodles and Avocado Dressing
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.