Recipe: Avocado Pesto Zucchini Noodles

Well, we're officially in the heart of summer now - and it's a hot one! From the West Coast to the East, we've had record-breaking temps for weeks already - including here in Ohio...

And who wants to slave over a hot stove when it's 90+ degrees outside?

This time of year, I always look for really quick and/or cold meals that don't require heating up the house. I found this recipe recently, and it sounds perfect for a hot summer lunch or dinner! Plus, if you're anything like me, you're always looking for ways to use up the bounty of summer veggies...

This dish uses fresh zucchini (and/or cucumbers) and basil, and it looks easy and refreshing. (I haven't made this just yet myself, as our zucchini and cucumbers aren't ready quite yet, but I plan to make it as soon as I've got extras!)

This recipe is also raw, vegan, gluten-free, and Paleo (if you're strict Paleo, you can omit the miso and add an extra TB of olive oil). Check it out below - I hope you like it!

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Avocado Pesto Zucchini Noodles Recipe

Serves: 2
Time: 40 min.

Ingredients:

• 3 medium to large zucchini cut into noodles with a spiralizer or ribbons with a vegetable peeler (may substitute 1 large cucumber for 1 zucchini if desired)
  
• 1 ripe avocado pitted and peeled
  
• 1 heaping cup loosely-packed fresh basil leaves (about 0.75 oz.)
• 1 tbsp miso
• 1/2 tbsp extra-virgin olive oil
• 3 tbsp freshly-squeezed lemon juice
• 1 clove of garlic
• 1 cup sliced ripe cherry tomatoes
• 1 tbsp nutritional yeast (optional)
• salt and pepper to taste

Instructions:

• Put your lemon and avocado in the refrigerator to chill while you prep the other ingredients.
• Spiralize your zucchini and/or cucumber, then salt the spiralized zucchini (and/or cucumber) noodles and place them in a strainer over a large bowl. Place in the refrigerator for at least 30 minutes.
• Meanwhile, to make the avocado pesto, combine the avocado, basil, miso, olive oil, lemon juice, and garlic in a blender or food processor until smooth. Add (plenty of) salt, pepper, and nutritional yeast (if using) to taste.
  
• Rinse the zoodles, squeeze them very gently to remove excess liquid without breaking them, and pat them with a clean towel to dry the surface.
• Fold the avocado pesto into the zucchini noodles. Also fold in the cherry tomatoes if using.
  
• Serve cold, as soon as possible. These avocado pesto zucchini noodles really taste best when eaten within 2 hours or so of being prepared, but if necessary, you can keep leftovers in the refrigerator in a tightly-covered container for up to 24 hours.

For tips and more pics, check out the full recipe at Yup, It's Vegan.

Enjoy, and stay cool out there! :-)

Rose.


Image & Recipe Source: YupItsVegan.com