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.
- 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
- Pre-heat oven to 180 to 200°c
- Line a baking tray, arrange the halved cherry tomatoes.
- Coat with olive oil. Season with salt and pepper.
- Let it bake for 15 minutes or longer till blistered.
- While the tomatoes are baking, spiralize the zucchini. Set aside.
- Grind the ingredients listed for the sauce into a smooth paste.
- In a large mixing bowl, add the spiralized zoodles, required amount of the creamy sauce and chilli flakes.
- Mix gently to combine the sauce and the zoodles.
- 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.
- Swap walnuts for cashews or other nuts of your choice.
- Add/omit ingredients to suit your needs.
- Swap mint for herbs like basil or parsley.
- These ingredients are suited for a ketogenic/low-carb diet. Adjust the quantities to suit your dietary needs.
- If you don’t have a spiraliser, you can use a julienne peeler or a mandolin slicer to make ribbons.
- 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.