Hey everyone, I hope you are having an incredible day today. 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. This time, I will make it a bit tasty. This is gonna smell and look delicious.
When the oil is hot, add the zucchini ribbons. Spiralize the zucchini with Blade C and put them in a large bowl. Add the sliced onion, artichoke hearts, olives, chickpeas, feta (if using), spinach, and tomatoes to the bowl. Pour the dressing over the salad and toss well to combine.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have zucchini ribbon "pasta" with artichokes and avocado dressing using 11 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Prepare Zucchini Ribbon Salad:
- Prepare 1 zucchini
- Make ready 6 artichoke hearts
- Prepare 1/2 ear of corn
- Make ready 1 Tbsp extra virgin olive oil
- Prepare 1 tsp sea salt, to taste
- Get Avocado Dressing:
- Prepare 1/2 avocado
- Take 1/2 lemon
- Prepare 2 tbsp water
- Prepare 1 tsp sea salt, to taste
In a medium bowl, add red wine vinegar and using a whisk, slowly add the olive oil until it emulsifies. Add the Dijon mustard, minced shallot and mix until combined. Toss the zucchini with the dressing until lightly coated. With the food processor running, stream in the oil until the dressing thickens slightly.
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!
Toss the zucchini with the dressing until lightly coated. With the food processor running, stream in the oil until the dressing thickens slightly. Pour the dressing over the salad and toss to evenly coat. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta!
So that’s going to wrap this up for this special food zucchini ribbon "pasta" with artichokes and avocado dressing recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
