ZUCCHINI PASTA WITH AVOCADO MISO DRESSING

If you tried my Kelp Noodles with Avocado Miso Dressing, then you are sure to love this one as well.   This dish is very flavorful it really is satisfying on so many levels.  I love how the red and orange of the tomatoes and orange bell peppers stand out against the green.   I am making it again tonight for me an my hubby.

ZUCCHINI PASTA 

For the noodles and garnish
3 zucchini peeled and sliced noodle thin
2 cups of spinach shredded or chopped thin
Diced tomatoes and orange bell pepper
Sesame seeds

AVOCADO MISO DRESSING

For the dressing
1 medium ripe avocado
2 tablespoons miso
1 tablespoon olive oil
1 lemon, juice of
1 clove garlic
(If you do not want to use miso, you can leave it out and substitute it with some sea salt to taste.)

For the dressing, add all the ingredients for the dressing into the food processor and process until mixed smooth.

Put the zucchini noodles and spinach in a medium bowl and add the dressing little by little  to your desired amount and massage and toss by hand to coat the noodles.

Plate the noodles and then garnish with the tomatoes, orange bell pepper and sesame ~ and then eat with chopsticks if you so desire.   Super, super tasty.

Bon Appetit!

RAW ZUCCHINI HUMMUS

 

 

 

Usually, when I want a savory snack, I turn to hummus.  I love absolutely love hummus.  So, naturally, I needed to get my hands on a recipe quick.  I grabbed one of my raw cook books... Going Raw by Judita Wignall and found this simple, easy and very tasty recipe.  You are going to love it!

 

RAW ZUCCHINI HUMMUS

 

1 cup peeled and chopped zucchini
¼ cup lemon juice
2 Tablespoons olive oil
3 cloves garlic
1 teaspoon sea salt
½ teaspoon paprika
½ teaspoon ground cumin
Pinch of cayenne pepper
½ cup raw tahini paste
2 teaspoons minced parsley
Paprika or chilli powder, olive oil, and pine nuts for garnish

Instructions:   Place zucchini, lemon juice, oil, garlic, salt, paprika, cumin and cayenne in a blender and process until smooth. Add the tahini and blend again until well incorporated. Transfer to a bowl and stir in the minced parsley. Garnish with the za’atar seasoning, paprika, olive oil, and pine nuts. Chill for 2 hours. The hummus will keep for 3 days in the refrigerator.   Enjoy! 

Nutrition Note: Tahini is made of ground sesame seeds and is used in many Middle Eastern dishes. Sesame seeds are a great source of B vitamins and calcium, which are even more bioavailable when ground into tahini paste. Two tablespoons of tahini contains almost 35 percent of your recommended daily calcium intake.

Chef’s Tip: Za’atar is a popular Middle Eastern seasoning made of dried thyme, oregano, marjoram, sesame seeds, and other spices. It’s not essential for this dish, but provides an authentic touch.

I need to make this again stat!

Join the discussion!

If you have a favorite savory raw dip recipe, feel free to share it in the comments below. Links are welcome!