Spiralize zucchini and carrots, set aside while you make the sauce. Put noodles into a bowl, add the sauce and chopped greens. Top with shrimp and add additional pepper.
Avocado Pesto
1 large bunch fresh basil
2 ripe avocados
1/2 cup walnuts or hemp seeds
2 tbsp lemon juice
3 cloves garlic
1/2 cup extra-virgin olive oil
Salt and pepper
Add all except oil to a food processor, pulse until finely chopped. Add oil and process to form a thick paste.
To prevent browning, press a piece of plastic wrap directly on the surface of the pesto and refrigerate for up to 5 days in an airtight container.
1 large bunch fresh basil
2 ripe avocados
1/2 cup walnuts or hemp seeds
2 tbsp lemon juice
3 cloves garlic
1/2 cup extra-virgin olive oil
Salt and pepper
Add all except oil to a food processor, pulse until finely chopped. Add oil and process to form a thick paste.
To prevent browning, press a piece of plastic wrap directly on the surface of the pesto and refrigerate for up to 5 days in an airtight container.
Avocado Cucumber Sauce
1 avocado, peeled and chopped
1 cucumber, peeled and sliced
1 lemon, juice (about 2-3 tbsp, depending on size of lemon)
2-3 garlic cloves
Salt and pepper
Add the sauce ingredients to a food processor and process until smooth and creamy.
Pour the sauce over the noodles and serve with a garnish of black pepper and a handful of greens.
Serve over a bed of zucchini and carrot noodles. Shrimp can be added.
Avocado Sauce
1 ripe avocado, peeled and chopped
1/3 cup parsley
2 green onions, thinly sliced, white parts only
2 tbsp olive oil
1 tbsp water or more if necessary
Juice of one lemon, (2 tbsp)
salt
Place all in a food processor and pulse until creamy. Add more water if too thick.
1 ripe avocado, peeled and chopped
1/3 cup parsley
2 green onions, thinly sliced, white parts only
2 tbsp olive oil
1 tbsp water or more if necessary
Juice of one lemon, (2 tbsp)
salt
Place all in a food processor and pulse until creamy. Add more water if too thick.
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