Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, zucchini ribbon "pasta" with artichokes and avocado dressing. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something which I’ve loved my whole life.
When the oil is hot, add the zucchini ribbons. See great recipes for Zucchini pasta with avocado pesto too! Avocado is just such a versatile food - it can be used in sandwiches, in frittatas, in tacos, as a spread, as a dip in guacamole, baked and stuffed, or, like here, as a dressing.
To begin with this recipe, we must prepare a few ingredients. You can cook zucchini ribbon "pasta" with artichokes and avocado dressing using 11 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Prepare Zucchini Ribbon Salad:
- Take 1 zucchini
- Get 6 artichoke hearts
- Make ready 1/2 ear of corn
- Prepare 1 Tbsp extra virgin olive oil
- Get 1 tsp sea salt, to taste
- Take Avocado Dressing:
- Take 1/2 avocado
- Take 1/2 lemon
- Take 2 tbsp water
- Make ready 1 tsp sea salt, to taste
Once pasta salad is combined, taste and adjust seasoning, if needed. Make the Dressing: In a medium bowl, whisk together the olive oil, vinegar, lemon juice, oregano, parsley (if using), garlic powder, and mustard. Taste and season with salt and pepper. Make the Salad: Slice the zucchini halfway through lengthwise, being careful not to pierce through the center (*Laura's note: you want to create a part slice in order to create spiral cuts.
Instructions to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Zucchini Ribbon "Pasta:"
- With vegetable peeler, shave zucchini lengthwise into long thin ribbons.
- Heat a tablespoon (or two) of olive oil in a medium sauté pan over medium heat.
- When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil.
- While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.
- Gently place 1/2 ear of corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes).
- With a sharp knife, cut the corn off the cob and add the corn to the sauté pan with the zucchini ribbons
- Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown
- Serve hot and top it off with 1 tsp of sea salt and avocado dressing.
- Avocado Dressing:
- Peel and mash 1/2 avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture)
- Squeeze 1/2 lemon and add 2 tbsp water to the mixture and continue to mash with fork until you reach your desired texture.
- Add 1 tsp sea salt to taste and spoon the mixture over your zucchini ribbons - Enjoy!
Zucchini noodles with avocado cream sauce makes a perfect side dish or light meal for summer. Add some grilled shrimp or chicken for a heartier meal. Use a melon baller or ice cream scoop to easily hollow out the zucchini. Turn zucchini into a pasta replacement. Thinly slice zucchini with a mandoline, vegetable peeler or vegetable noodle maker.
So that’s going to wrap it up with this special food zucchini ribbon "pasta" with artichokes and avocado dressing recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
