Anything with avocado has to be a winner, well it is for me! It's avocado season at the moment, they are abundant, cheap and you can get the beautiful creamy Hass as well as the big fleshy Reeds. I have a large wooden bowl that is always full if them at various stages of ripeness... no chance of this little black duck not having a ripe avo!!
This is a little something I whizzed up for us to take on one of our picnics last week. It was amazing! For my husband I added some cooked roast chicken, boiled egg and some fried rice I'd made the night before. He loved it.
Tricolour carrot pasta with guacamole sauce
½ each of red, yellow and orange carrots
2 tbs cashews
1 tbs fresh squeezed lemon juice
½ clove garlic
2 slices fresh ginger
1 slice onion
1 small chili
¼ tsp cumin powder
Pinch Himalayan, Celtic or Kalahari salt & cracked pepper
Red capsicum diced
1 tbs sunflower seeds
Fresh turmeric zested
Spiralize zucchini on the spirooli with the fine blade
Add all sauce ingredients to the small cup of a tribest personal blender and blend until smooth. Add water if need to help it turn. Once smooth pour onto plated noodles then sprinkle with garnish’s.
Nut-free - Substitute the cashews with more avocado or some zucchini.
Paleo - add diced chicken, tuna, salmon or chopped up boiled eggs to add more protein
vegetarian - add chopped up boiled eggs or feta cheese to add some extra protein.