Hello, I love the idea of the challenge initiated by @healthsquared, I have been a patient with insulin resistance and very slow metabolism, so I had to learn to eat very healthy several times a day in small quantities.
When the good weather arrives, there is nothing that I fancy more than eating fresh and healthy dishes. So today I made a recipe that seems easy, very healthy, and quick to make. In less than 15 minutes you can have it ready! And, in addition, it is suitable for vegans, raw vegans and celiacs. It's a plate of zucchini and carrot spaghetti with avocado pesto sauce.
My recipe: Zucchini spaghetti with avocado pesto, light spring recipe
Preparation: 15 minutes Difficulty: Very easy Servings: 2 Cost: Low
Ingredients
Zucchini, 1
Carrots, 1 large or 2 small
Ripe avocado, 1
Nuts, 2 - 3
Basil, 2 tablespoons
Lemon, 1/2
Cherry tomatoes, 6
It is very quick to prepare this recipe, very simple and it is a healthy dish. The avocado pesto sauce is made with nuts because it is the dried fruit that I usually have the most at home, but the ideal thing is to make it with pine nuts, although you can use any other dried fruit. The basil, if it is fresh, better.
1.-Make the zucchini and carrot spaghetti
Although there are different ways to make a spaghetti noodle from a zucchini, since I bought my vegetable cut spiral I do not do it any other way. It is very simple and very fast. You just have to cut the vegetable, in this case the zucchini, more or less in half and place it in the appliance.
The spaghetti can be raw or if you prefer, you can pass them through the pan, but without throwing salt because they release a lot of water and the texture is worse. I made them raw this time.
2.- Make the avocado pesto sauce
Once we have the zucchini and carrot spaghetti, which will have cost me about 5 minutes in total, we proceed to make the sauce.
Open a ripe avocado, and throw the fruit (without skin, of course) to the blender. We add the basil and the nuts. In this case, I had walnuts already cut in the house and I put four five pieces. We also add half a glass of water and a few drops of lemon. We beat everything until the texture is right and ready!
Mix the zucchini and carrot spaghetti with the sauce and, if you like, you can add five or six cherry tomatoes cut in half.