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Composition - Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Take Zucchini Ribbon Salad: for
- Need 1 for zucchini
- Get 6 - artichoke hearts
- Provide 1/2 ear of of corn
- Require 1 Tbsp for extra virgin olive oil
- Prepare 1 tsp - sea salt, to taste
- Give Avocado Dressing: -
- Get 1/2 avocado
- Require 1/2 - lemon
- Give 2 tbsp for water
- Make ready 1 tsp of sea salt, to taste
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing making process:
- 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!
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