After receiving my Xclusive Meals Vegetable Spiralizer I was excited to try it out and decided that zucchini noodles – otherwise known as zoodles – were the perfect place to begin.
If you haven’t already seen my review on the spiralizer you can read about it in my previous post here. Today is also the last day of the giveaway to win a free spiralizer and if you haven’t done so yet you can enter on the same page:
This was my first time using the spiralizer to make a complete meal, rather than just experimenting with it. For the zucchini noodles I found I preferred the second smallest setting, which created noodles in a similar shape as spaghetti. It works way better than anticipated and is very easy to use, although it does take just a little more elbow grease than counter-top spiralizers. Still, spiralizing four fairly large zucchinis was pretty easy and I was happy with the way the noodles turned out.
A lot of people like to spiralize the veggie noodles then simply throw a sauce on top. I prefer to prepare them a little more by tossing in a squeeze of lemon juice, a sprinkle of Himalayan salt and a drizzle of extra-virgin olive oil. Then allow them to sit for about 30 minutes and drain off the excess fluid. This has the effect of softening the noodles so they have a texture and mouth-feel that is closer to regular pasta and not so crunchy.
Also normally when you add a sauce to unprepared zucchini noodles this draws the water out of the zucchini so that you end up with a small pool of liquid in the bottom of your bowl. Prepping the noodles in advance helps to minimize this effect.
This recipe is pretty fast and easy, especially once you have your zucchini noodles ready. You simply blend a few ingredients to create the creamy avocado sauce, pour it on top of the noodles and add some sun-dried tomatoes.
I used organic sun-dried tomatoes without any oil or salt. These need to be soaked in advance to soften them and you can do this during the time it takes to prepare the zucchini noodles. Otherwise if you prefer you can use your favorite kind of ready-to-eat sun-dried tomatoes, or even fresh cherry tomatoes as a substitute.
Depending on your appetite and whether this is going to be the main dish this recipe will make two to four portions. If you want to prepare it in advance make sure to store all the components separately and add the sauce right before serving so as to avoid watery noodles. The avocado sauce should keep up to 24 hours in an airtight container in the fridge.
- For the noodles:
- 4 medium zucchinis
- Juice of ½ lemon
- 1 tablespoon extra-virgin olive oil
- Dash of Himalayan salt
- For the creamy avocado sauce:
- 1 avocado
- ¼ cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon
- 1 clove garlic, crushed
- ¼ teaspoon Himalayan salt
- Black pepper or cayenne to taste (optional)
- ¼ cup water (as needed)
- To assemble:
- 3 cups butter or oak lettuce
- ½ cup sundried-tomatoes
- Spiralize the zucchinis.
- Sprinkle noodles with Himalayan salt, juice of ½ lemon and 1 tablespoon olive oil. Toss well.
- Allow to sit for 20-30 minutes then drain off excess water..
- To make the sauce place avocado in a blender or food processor with basil, garlic and juice of ½ lemon. Add as little water as necessary to facilitate blending.
- Blend or process until creamy then drizzle in olive oil with the motor running on low.
- Taste sauce and adjust the seasonings to your preference.
- To assemble place lettuce in the bottom of the bowl then add zucchini noodles.
- Spoon sauce over the noodles then arrange sun-dried tomatoes on the top.
- Enjoy immediately.
Remember to enter the giveway to win a spiralizer if you haven’t yet done so: