Recipe of Quick Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing
Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, How to Make Homemade Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing estimated approx 25 mins.
To begin with this recipe, we must first prepare a few components. You can have Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing using 11 ingredients and 13 steps. Here is how you cook that.
Vegan + Gluten Free Recipe
Ingredients and spices that need to be Make ready to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Zucchini Ribbon Salad:
- 1 zucchini
- 6 artichoke hearts
- 1/2 ear of corn
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt, to taste
- Avocado Dressing:
- 1/2 avocado
- 1/2 lemon
- 2 tbsp water
- 1 tsp sea salt, to taste
Steps to make to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing
- Zucchini Ribbon "Pasta:"
- With vegetable peeler, shave zucchini lengthwise into long thin ribbons.
- Heat a tablespoon (or two) of olive oil in a medium sauté pan over medium heat.
- When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil.
- While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.
- Gently place 1/2 ear of corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes).
- With a sharp knife, cut the corn off the cob and add the corn to the sauté pan with the zucchini ribbons
- Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown
- Serve hot and top it off with 1 tsp of sea salt and avocado dressing.
- Avocado Dressing:
- Peel and mash 1/2 avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture)
- Squeeze 1/2 lemon and add 2 tbsp water to the mixture and continue to mash with fork until you reach your desired texture.
- Add 1 tsp sea salt to taste and spoon the mixture over your zucchini ribbons Enjoy!
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