If you are looking for a quick vegan dinner, then this is it! Though zucchini noodles aka zoodles may be a trend right now, I just love them! And they are definitely in my kitchen to stay. They are so much better and healthier than regular pasta and can be eaten raw or cooked!
Since it was a hot, sweat rainy season tropical day yesterday I made my raw but feel free to cook them if you are not a raw zoodle enthusiasts. I sure am... but like mentioned before, there isn't a veggies or fruit I don't eat raw. Try me! I even much on raw potatoes when I'm cooking!
I would be an excellent raw foodie... unfortunately I love food and cooking too much!
Ohh and if you are not a cilantro lover, just like my hubby (he is out of town hence the many recipes with cilantro these days ;-) ) then sub the cilantro for parsley or fresh Italian basil.
Ingredients (Serves 2)
2 zucchini, spiralized
1.5 cup cherry tomatoes, halved or quartered
FYI: CLICK HERE for more info on how to spiralize veggies.
For the avocado cilantro sauce
1 avocado
1 cup cilantro
1 tbsp extra virgin olive oil
1 clove of garlic
1 red onion, roughly chopped
1/2 lime, juice only
Sea salt and pepper to taste
water
Directions
- Spiralize zucchini.
- Add all sauce ingredients to a blender and blend until smooth paste.
- In a large bowl mix avocado/cilantro sauce, zoodles, and cherry tomatoes.
FYI: want things hot? Add cherry tomatoes to a pan and cook for a few minutes. Then add zucchini noodles and cook until heated through. when ready add sauce, stir well to coat and remove from heat.
NOTE: top with cashew nuts or parmesan (for non-vegans) if you like.
Bon Appetit!!!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1