If you read my post about Essential Kitchen Tools, you know that one of my favorite kitchen appliances is my spiralizer.
After going grain-free, I realized that what I loved most about pasta dishes wasn’t so much the pasta itself but the stuff you put on top of pasta. After realizing I could still enjoy pesto, red sauce with meatballs, etc. my longing for pasta dissipated. This spiralizer is so cheap and works wonders. I mostly spiralize zucchini as a pasta alternative but you can also use sweet potato, carrots, beets… the options are endless.
This zucchini pasta with pesto, tomatoes and avocado is one of my favorite cold zucchini pasta dishes and perfect for hot summer days but you can also heat your spiralized veggies for a warmer dish. The other great thing about this dish is that the ingredients are super simple and really helps you to appreciate every single flavor. You will be amazed at how tasty just a few ingredients can be!
- 2 or 3 large zucchinis (preferably organic), spiralized
- 1 carton cherry tomatoes (preferably organic), sliced in half
- 1 avocado, cut in half and sliced
- 1 batch of dairy-free toasted walnut pesto
- Spiralize zucchini and place in a large bowl.
- Mix in as much pesto as you want with salad tongs or two forks until zucchini is fully covered.
- Place a small portion in serving bowls and top with sliced tomatoes and avocado.
Don’t eat nuts? This tastes good with just a drizzle of olive oil mixed with lemon juice and a sprinkle of Tajin. Add some fresh herbs and chives for an even more vibrant flavor!