4 small (or 2 large) zucchini, ends trimmed and cut into matchstick size pieces
½ a cucumber, chopped
juice of ½ a lemon
1 clove garlic, chopped
2 tablespoons coconut milk
about 8 leaves of basil
salt & pepper
Optional Garnish: halved cherry tomatoes, additional basil leaves
To make the avocado sauce, use a food processor or an immersion blender to combine the avocado, cucumber, lemon juice, garlic clove, coconut milk, and basil until smooth. Toss the zucchini with the avocado sauce in a large bowl until fully coated. Season with salt & pepper to taste. Garnish with cherry tomatoes and basil leaves as desired.
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