Hi everybody! Today I’m having this refreshing and delicious salad for dinner and I wanted to share it with you. It’s super quick and easy.
To elaborate this dish you are going to need a vegetable spiralizer. It is a fun gadget and I’d recommend having one in every vegan kitchen. There are plenty of types, the one in the link above is my favourite because you can use it with any size of vegetable as opposed to many designs where big courgettes don’t fit. Anyway, in case you don’t have one, you can use a vegetable peeler to turn the courgettes into thin slices or you can cut them with a knife in really tiny squares.
Among the ingredients, there’s a lemon of which we will only use the juice. In a zero-food-waste spirit, I grate the lemon peel and let it dry to have dried lemon zest (I then use it in other recipes like this one: Fried tofu slices (pepper-lemon seasoning)).
OK, we’re ready for the fun!
- 2 courgettes (zucchinis)
- 2 ripe avocados
- 2 tomatoes
- 1/2 lemon or 1 small one
- salt and pepper
- Process the courgettes with the spiralizer
- In a separate bowl, mash the avocados and add the juice of the lemon, and salt and pepper as desired. Chop the tomatoes in tine pieces and mix them with the avocado.
- Pour this mix onto the courgette spaghetti and mix thoroughly.
Serve it as a light dinner or use it as a side dish. Enjoy!