Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing. When the oil is hot, add the zucchini ribbons. The grated zucchini in these sliders keep them moist and the fresh cilantro pairs nicely with the cumin and optional turmeric. Cut in half and place in a tortilla wrap with some shredded cabbage slaw for crunch and a generous dollop of Avocado Lime Yogurt for a quick and healthy lunch that comes.
See great recipes for Zucchini pasta with avocado pesto too!
It has so many good things going on - chicken artichokes black olives zucchini.
It would take a lot to make this dish go wrong!
You can have Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing using 11 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing
- You need Zucchini Ribbon Salad: of .
- It's 1 of zucchini.
- Prepare 6 of artichoke hearts.
- It's 1/2 ear of of corn.
- It's 1 Tbsp of extra virgin olive oil.
- You need 1 tsp of sea salt, to taste.
- You need Avocado Dressing: of .
- You need 1/2 of avocado.
- Prepare 1/2 of lemon.
- Prepare 2 tbsp of water.
- You need 1 tsp of sea salt, to taste.
Given there is chicken in this "salad " I made a main dish of it.. I also think this would have been over the top tossed with a good pasta. Instant Pot Frittata. by Kendall Smith. Made with broccoli and cheddar, this frittata is keto, gluten-free and vegetarian and serves up to four people.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing instructions
- Zucchini Ribbon "Pasta:".
- With vegetable peeler, shave zucchini lengthwise into long thin ribbons..
- Heat a tablespoon (or two) of olive oil in a medium sauté pan over medium heat..
- When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil..
- While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil..
- Gently place 1/2 ear of corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes)..
- With a sharp knife, cut the corn off the cob and add the corn to the sauté pan with the zucchini ribbons.
- Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown.
- Serve hot and top it off with 1 tsp of sea salt and avocado dressing..
- Avocado Dressing:.
- Peel and mash 1/2 avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture).
- Squeeze 1/2 lemon and add 2 tbsp water to the mixture and continue to mash with fork until you reach your desired texture..
- Add 1 tsp sea salt to taste and spoon the mixture over your zucchini ribbons Enjoy!.
For dressing, in a blender combine the first seven ingredients (through pepper) and ½ cup water. Using a vegetable peeler, mandoline, or food processor, cut zucchini into ribbons. Add lentils, tomato, scallion, and dressing. See more ideas about Zucchini ribbon salad, Zucchini ribbons, Zucchini. Spicy Corned Beef Tacos with an Avocado Dressing Coleslaw. corned beef , ground cumin, beers, Mexican oregano , minced garlic , ground black pepper, water, Avocado thisthatorganic.