{VeganMoFo} Raw Zucchini Pasta w/ Creamy Avocado Sauce

I know, I know, I just did a post about a raw zucchini pasta two weeks ago.  But come on!  That was fourteen whole days ago!  And it's not like you can ever have too many zucchini pasta recipes... right?

Also:  CH and I are headed off on a mini-vacation today (we're going to upstate New York to visit Farm Sanctuary and hit the wine trail, if you must know).  As a result, I'm gonna keep this post short and sweet.


Recipe:  Raw Zucchini Pasta with Creamy Avocado Sauce
(sauce recipe from Oh She Glows)
Serves: 1-2

2 large zucchini squashes, peeled (if desired)
1-2 cloves garlic
1/2 lemon, juiced + zest to garnish
1/2 tsp. kosher salt, or to taste
1 ripe avocado, pitted
1/4 c. fresh basil (optional)
2 Tbsp extra virgin olive oil
1-2 handfuls red/yellow cherry tomatoes, halved
1 Tbsp pine nuts
freshly ground black pepper

1) Using a spiralizer or vegetable peeler, spiralize/peel zucchini length-wise into ribbons (stop when you reach the seeds).  Divide zucchini pasta between bowls & set aside.
2) In a food processor, process garlic, lemon juice, & olive oil.  Add avocado, basil, & salt, processing until smooth & creamy.
3) Pour sauce equally over each bowl of zucchini pasta & toss.  Add pine nuts, tomatoes, & a few grinds of fresh black pepper, to taste.  Garnish with lemon zest & serve immediately.

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