Creamy Avocado Zucchini Ribbons

 

Happy New Year! I’m beginning 2015 with the most stereotypical post of all— a plate full of veggies to start the new year off right! But don’t start judging just yet…

This isn’t your ordinary plant-packed salad or macro bowl jam-packed full of veggies. Not that I’m hating, because I love me a good salad and I absolutely adore macro bowls. Instead, I broke out my mom’s new spiralizer (which I may have temporarily stolen) and made these beautiful zucchini ribbons covered in a creamy avocado basil sauce with fresh tomato slices. 

Let’s talk about this spiralizer, shall we? Oh. my. goodness. It is SO cool! I’ll admit, when we first started playing around with it, we were a bit confused. But once we figured out how to work this surprisingly easy machine, we were amazed! With a simple twist of a handle we had delicate zucchini ribbons, perfectly curly fries, and crunchy carrot noodles. Oh the things a food blogger can do with that! And that’s exactly why I temporarily stole this machine (sorry mom!).

 

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Do you notice another new gadget in these photos? I got this Ninja for Christmas and I’ve been loving it so far! I’ve been using it in place of my food processor (which is on its last leg) and have been happy with the results. It comes with both a small and large-sized bowl, as well as two smoothie cups that you can take on the go. I’ll keep you posted with likes and any dislikes. 

If you’re interested in the spiralizer, I used this one and am very happy with it. There are many different kinds out there and they are all pretty reasonable in price, so I won’t feel too bad when I go buy my own soon 😉

 

Creamy Avocado Zucchini Ribbons // pumpkin & peanut butter

 

Back to this dish— you can totally eat these zucchini noodles raw, but I decided to boil mine for just a few minutes to soften before smothering them in this creamy goodness. It worked beautifully! Make sure you strain them for a few minutes though, since cooking the zucchini lets out some extra moisture from the vegetable. The avocado cream sauce is very similar to my Creamy Avocado Pasta, but I added in some fresh tomato slices to add another bite of freshness. Of course, we topped ours with a drizzle of sriracha for a spicy kick and I definitely recommend doing the same. 

 

Creamy Avocado Zucchini Ribbons // pumpkin & peanut butter

 

So let’s start the new year off healthy, but definitely not boring! We all get a little carried away over the holidays and indulge ourselves in a little more sugar than our bodies are used to. I know I’m guilty of that for sure, but my body is definitely ready to get back on track once the new year hits.

I’ve created a variety of veggie-filled, wholesome recipes to share over next few weeks that are bound to keep you on that healthy streak and excited to do so, too! Hope you enjoy and, again, Happy New Year 🙂

 

Creamy Avocado Zucchini Ribbons // pumpkin & peanut butter

Creamy Avocado Zucchini Ribbons {vegan, gluten-free}

yield:  2-3 servings         total time: 20 minutes

adapted from Katy’s Kitchen’s Creamy Dreamy Zucchini Pasta

ingredients:

2 medium zucchinis
1 tomato, cut into bite sized chunks

1 small avocado
handful of fresh basil leaves
pinch of salt and pepper
squeeze of half a lemon
splash of olive oil, or Wegman’s Basting Oil (Totally recommend using if you’re lucky enough to have a Wegman’s near you!)

optional: sriracha

directions:

Using a spiralizer, slice two zucchini into thin ribbons with the straight blade (there should be multiple blades with your machine). Boil a pot of water and add the zucchini. Cook for 2 minutes, then strain immediately and let it drain for a few minutes.

In the meantime, add avocado, basil leaves, lemon juice, and salt and pepper to a food processor. Drizzle in the olive oil or basting oil as it purees. Blend until the puree is creamy and fairly smooth. 

Pour the zucchini ribbons into a bowl and top with the avocado cream sauce. Mix together, then add in the tomatoes and stir once more. We like to top ours with a drizzle of sriracha for an extra kick!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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