Zoodles with Minty Avocado Sauce (Keto Friendly)

I finally rescued my spiraliser from antiquity! It has been lying in oblivion for over 2 years. I’d say great timing, for me and the nifty gadget, because a zoodles (zucchini noodles) craving was all it took to put it to use again.

I am not vegan by any measure; I am a cheese fiend but a few days in a week, I try and avoid dairy in my meals. On days that do I avoid dairy, I include fresh, raw and easy recipes. Salads can get boring, so it becomes imperative to put on the thinking cap to come up with creative ways to enjoy dairy-free meals. This raw vegan recipe is a delightfully delicious one, and sooooo simple to make. This as fresh as fresh gets!

Zoodles with minty avocado sauce is a quick, no-fuss recipe.

Serves: 2

Ingredients

  • Zucchini – 2 medium-sized
  • Cherry Tomatoes – 150g, each cut in half
  • Olive oil – 1 tblspn
  • Chilli flakes – 1 heaped tspn (optional)
  • Salt & pepper – As required

For the Sauce:

  • Avocado – 1, roughly 150g, pitted and scooped out of the skin
  • Garlic – 1 clove
  • Walnut – 10 pieces
  • Fresh mint leaves – ½ bunch
  • Olive oil – 2-3 tblspns.
  • Lemon – 1, juiced
  • Salt – as required
  • Water – to grind

Directions

  1. Pre-heat oven to 180 to 200°c
  2. Line a baking tray, arrange the halved cherry tomatoes.
  3. Coat with olive oil. Season with salt and pepper.
  4. Let it bake for 15 minutes or longer till blistered.
  5. While the tomatoes are baking, spiralize the zucchini. Set aside.
  6. Grind the ingredients listed for the sauce into a smooth paste.
  7. In a large mixing bowl, add the spiralized zoodles, required amount of the creamy sauce and chilli flakes.
  8. Mix gently to combine the sauce and the zoodles.
  9. Serve fresh, season with salt and pepper. Top each plate with the baked cherry tomatoes.

Note: The sauce stays fresh in the fridge for up to 3 days.

Tips:

  1. Swap walnuts for cashews or other nuts of your choice.
  2. Add/omit ingredients to suit your needs.
  3. Swap mint for herbs like basil or parsley.
  4. These ingredients are suited for a ketogenic/low-carb diet. Adjust the quantities to suit your dietary needs.
  5. If you don’t have a spiraliser, you can use a julienne peeler or a mandolin slicer to make ribbons.
  6. If you like the zoodles cooked, sauté it in a pan with oil for a 30 to 60 seconds on low flame to soften it a little.

 

3 Comments

  1. Pingback: Creamy Veggie Spaghetti (Keto Friendly) - Kitchening About

  2. Great photo. The dish loks very tempting too.

  3. This looks super good 🙂 i love avocados 🙂

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