This may be the simplest of all sauces as it requires no cooking or dicing, but is full of vibrant flavor and good for you nutrients. It's an all around winner with its few ingredients and tasty palette. I paired mine with zucchini noodles, but you can of course use any noodles you would like, or even combining wheat & vegetable noodles. The avocado offers the creaminess of the sauce, but also simultaneously gives it a nice thickness to sauce. I simple loved it! You can of course add any additional spices or herbs to the mix, even some spinach would be a nice touch & serve alongside some chicken for a complete meal.
1 T lemon juice
1 garlic clove
1 tsp olive oil
2 zucchini or any squash
1 tomato, diced
1/4 red onion, chopped & sauteed
- Prepare zucchini peel zucchini with vegetable peeler into ribbons or slice into very thin strands. Place into a pan on medium heat with 1/2 cup water to cook the noodles. Add tomato & onions if desired. Let cook for about 7 minutes, until cooked, stirring occasionally If noodles are sticking, add a little water at a time, to make sure they are simmering.
- In a food processor, add all the ingredients & pulse until combined.
- Place noodles & sauce (& any other mix-ins) together, gently combine & serve.