Spiralized Sesame Cucumber And Zucchini Bowl With Avocado Food
ZUCCHINI NOODLES + AVOCADO-CUCUMBER SAUCE
When the warmer months are in season this is a perfect dish to keep you refreshed and feeling naturally high on life. Simple, versatile and of course...delicious!
Provided by Julie | The Simple Veganista
Categories Entree
Time 15m
Number Of Ingredients 13
Steps:
- Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
- For the puree, place all ingredients into a food processor/blender and process until creamy, stopping every so often to scrape the sides as needed.. Taste for flavor adding anything extra you might like.
- Toss zucchini pasta with avocado-cucumber puree and a handful of arugula or sprouts. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
- Serves 2
Nutrition Facts : Calories 244 calories, Sugar 15.3 g, Sodium 1202.6 mg, Fat 12.6 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 35.3 g, Fiber 12.5 g, Protein 8.2 g, Cholesterol 0 mg
SPIRALIZED SESAME CUCUMBER AND ZUCCHINI BOWL WITH AVOCADO
Provided by Ali Maffucci
Time 20m
Number Of Ingredients 16
Steps:
- Place all of the ingredients for the dressing into a bowl and whisk together.
- Pat the cucumber noodles dry with paper towels and place into a large mixing bowl along with the rest of the ingredients for the noodles. Pour over the dressing and toss to mix. Garnish with sesame seeds.
SESAME CUCUMBER AND AVOCADO SALAD
Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.
Provided by Hetty McKinnon
Categories brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
- When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
- Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.
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