Zucchini pasta has become extremely popular; actually, anything reminiscent of pasta but lacking the carbs is trendy. This led me to experiment with my own completely vegetable-based pasta salad. Since I do not own a spiralizer (I don’t think many people do), I wanted to come up with an alternative way to create the proper size and shape of “spaghetti.” While my food processor comes equipped with a shredding blade, I had never used it and decided to give it a whirl. And, wow, that thing can really shred! It not only worked perfectly, but also is super-fast and efficient. All it takes is pressing the whole zucchini through the blade and, voila, perfectly julienned strips miraculously appear. This is probably the coolest thing EVER! (Showing what a nerd I am when it comes to using new kitchen devices.) I just can’t believe I’ve left this genius tool wrapped up in its original packaging for as long as I have. Although the longer zucchini noodles I’ve slurped in various raw restaurants are fun, they’re certainly not necessary. The taste and consistency are identical and I’m sure that this super-cool food processor blade is a lot faster and more easily accessible in your kitchen. :)
As for the sauce, you can’t lose with avocado. A creamy, luscious sauce brings pastas and many salads together; and in this recipe avocado with vibrant lemon juice and fresh cilantro does the trick! I also added sunflower seeds and another small zucchini for further thickening. Without these ingredients, the sauce would not coat the “noodles” and you would end up with a very pretty green soup. I’m also a huge fan of cherry tomatoes, especially at this time of the year. The tomatoes add a little sweetness and a burst of freshness with every other bite. This recipe is great to make in bulk for large gatherings, especially because it’s so easy and only requires a few ingredients. The zucchini pasta salad also keeps well; however, you should refrain from dressing the salad until just before serving. Once dressed, the dish is best served freshly tossed.
Zucchini Pasta Salad
- 4 medium zucchini-julienned using the shredding blade of a food processor
- 1 small zucchini
- 1 avocado
- 2 tablespoons sunflower seeds
- 2 cloves of garlic-minced
- Juice from one lemon
- Juice from one lime
- 1 bunch of cilantro
- 3/4 cup cherry tomatoes-halved
- Puree the small zucchini, avocado, sunflower seeds, garlic, citrus juices, and cilantro until smooth. Add puree to a large salad bowl with the julienned zucchini “noodles” and season with salt and pepper to taste.
- Toss and enjoy.