I’m back from Prague, alive and as rested as ever ! My god, is it a beautiful city. Have any of you been? I fell in love with the history… and the food!
This deprived pho loving Vancouverite gained her sanity back.
In other news, It’s meatless Monday (never thought I would say this). Sorry, but I love meat. Though, after these last few weeks of endless eating, and I really mean endless, I thought a light and healthy dish was in order. This Zucchini Pasta with Cucumber and Avocado Cream Sauce was just what I craved.
Zucchini Pasta with Creamy Avocado Cucumber Sauce
1 large zucchini
Grape tomatoes, halved
1 Tsp of chopped walnuts (optional)
For the Avocado-Cucumber Purée:
1 medium avocado
½ large cucumber
½ lemon, squeezed
2 garlic cloves
pinch of onion powder
Salt and pepper to taste
For the pasta –> Spiralize your zucchini and cook it in boiling water for about 45 seconds -1 minute. Watch it carefully—no one likes mushy zucchini!
For the puree –> Place all ingredients into a food processor/blender and process until creamy. Toss zucchini pasta with avocado-cucumber puree and walnuts.