Written by Petra Denk
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These delightfully fresh Zoodles with avocado sauce and cherry tomatoes helped me through my 10-days raw food challenge. The recipe was inspired by the instagrammer @fitomatoe :)
I have now tested them several times at home. My husband is enthusiastically about them too - so I think I can recommend these zucchini noodles with a clear conscience. In anticipation of spring I made the zoodles a little bit spiced with chili flakes, green onions and pine nuts und colourful thanks to the two-coloured cherry tomatoes.
By the way - this photo was taken with a professional camera of Canon. Since last Friday I'm happy testing a Canon 5DsR - including a super cool 50-millimeter lens. So for 14 days I'm in heaven for food fotographers - if somethin like this exists :-)-. As I have previously already photographed with Canon, I felt familiar relatively quickly with the camera. My only problem, which I still face is the RAW format of the camera, because my editing programme is not compatible with it. But I hope, I'll be able to master these small technical hurdle soon.
Anyway, hopefully many beautiful photos will soon appear here and I hope that the Zoodles in this image come across as fresh and crisp as I have seen them through the lenses :)!
Zucchini pasta ( "Zoodles") with avocado sauce and cherry tomatoes
1 zucchini, cut spirally with the spiral cutter
5 cherry tomatoes
20 grams of fresh basil
3 cm spring onion, sliced into rings
1 tsp chilli flakes
Juice of ½ lime zests and
3-4 tbsp water
3 tablespoons pine nuts
1 tablespoon olive oil
1/2 tsp salt
1/2 clove garlic, chopped
freshly ground pepper
Mix olive oil, salt, garlic and zest with pine nuts and massage this dressing into the zucchini noodles. Mix the avocado with lime juice and water, add salt and freshly ground pepper, and process in a blender to a smooth consistency. Pour the avocado cream on the Zoodles, then serve with fresh basil, spring onions, chilli flakes and cherry tomatoes.