August 07, 2016
Salads, Vegetable Salad, Fruit,
Avocado, Vegetables, Australian, British, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Brunch, Christmas, Easter, Entertaining, Ladies Luncheon, Mother's Day, Picnic, Summer, Weeknight Meals, Refrigerator, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Zucchini, Spring more
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"Except for me this family is not much on vegetarian or vegan food.
This recipe is from "Good Chef Bad Chef" and is by "Zoe"
I did double the recipe to suit 4 and the whole family really enjoyed this............ I did add some spring onion and did not use the peas shoots........but then this family enjoys anything with cashews!"
Prepare your zucchini noodles julienne style (by using a vegetable peeler) or spiral.
For the puree, place all ingredients into a food processor/blender and process until creamy.
Taste for flavour adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of rocket.
Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
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