Monday, 1 July 2013

Guacamole Zucchini Noodles

The main reason I bought a mandoline was to make zucchini noodles. And I have to say, they are amazing! They taste great, and they have that noodle-y feel, and they're healthy! What's not to love? Spiralizers and julienne peelers also work, but I wanted a multi-purpose tool. Too bad it's extremely dull and can't cut much. Oh well. I guess that's what I get for buying the cheapest mandoline available. Makes great zoodles, though.

I wanted to keep these raw for the health benefits. I also thought a creamy sauce would taste much better than a tomato-based one, and wouldn't be as watery. I've eaten spaghetti squash with tomato sauce, and trust me, it isn't good. So I just tossed the noodles with some leftover guacamole and served it with tomatoes and leftover pork for a delicious and super-quick dinner. The creaminess of the guacamole, the fresh, sweet, and acidic flavour of the tomatoes, and the rich, crispy, salty meatiness of the pork went wonderfully together to create this delicious dish!

If you want to make this dish raw and/or vegan, just leave out the pork, it'll still be good!

Zucchini Noodles with Guacamole

makes 1 serving


3 very small zucchini, cut into noodles
1/2 avocado
lime juice, to taste
salt, to taste
1 tomato, cut into thin wedges
cooked pork meat, preferably fatty and crispy, chopped and heated


1. Mash the avocado with a fork or puree in a food processor, for a creamier sauce.
2. Add lime juice and salt to taste. Mix it all together.
3. Toss the zucchini noodles with the guacamole.
4. Garnish with the tomato and top with the pork.
5. Enjoy!

No comments:

Post a Comment