I just love avocados. Don’t you? They’ve got to be one of the most versatile foods. I mean they can be used for all sorts of dishes, both savory and sweet, from dips to desserts (like this chocolate avocado mousse – yum!). I even recently used avocado on my paleo style pizza!
Avocado’s are plentiful here in Queensland almost all year round and reasonably cheap. I’ve always thought that we’re pretty lucky to have such affordable access to such an amazing food, so you can imagine my surprise and delight when I realised on my recent trip to New Zealand that locally grown avocados are just as plentiful and even cheaper around the Bay of Plenty region than here in Queensland. (That’s awesome news because we’re planning on going back there to live!) So anyway, last night I was looking for inspiration around dinner time. We had several ripe avocados in the fridge and I was determined that avocado was going to be a part of our meal.
What to do?….
Zucchini noodles sprang to mind and so out came the Spirooli (if you don’t know what a Spirooli is or you haven’t experienced the joy of zucchini noodles, click here to read the post that’ll tell you all about it).
✅This Spirooli is just like mine. It’s a best seller with over 8000 reviews!
So I ‘noodled a zucchini’, finely chopped a quarter of a small onion and a little red capsicum and then added this creamy avocado dressing:
- 1 avocado
- 1 clove of garlic
- 1/4 teaspoon cayenne pepper
- 1/4 cup of apple cider vinegar
- 6 tablespoons of coconut oil (olive oil could be used instead)
The how to
Place all ingredients in a blender or food processor and blend until creamy.
That’s it!Season the zucchini noodles with salt and pepper then add the dressing and toss well.
It’s pretty good, but it’s even better when it’s been in the fridge overnight!