Enjoy a delicious avocado pasta dish which is perfect if you want something light for the summer.
Perfect for those on a gluten-free and paleolithic diet who love avocado a little bit too much, the recipe is easy enough to cook and serve for two.
RELATED: Avocado Summer Rolls Recipe
Ingredients
4 medium zucchinis
350g boneless, skinless chicken breast
1/4 tsp Himalayan salt
1/4 tsp freshly cracked black pepper
1 large endive
12 fresh asparagus spears
1/4 cup walnuts
2 tbsp fresh parsley
Creamy avocado sauce
1 large ripe avocado
1/2 cup full fat coconut milk
1/2 cup water
1 lemon (juice)
1 tsp Himalayan salt
1/4 tsp freshly cracked black pepper
1 tsp fresh thyme
Method
Turn the zucchinis into noodles using a spiraliser (it’s too difficult to cut them so finely yourself). Then set them aside in a large bowl.
Cook the chicken over a pan on medium heat, and sprinkle with salt and pepper. Make sure it’s cooked through – this will take 5-10 minutes depending on your cooktop.
Add the endive and asparagus, and cook until the vegetables are tender (another 5 minutes).
Add the ingredients for the avocado sauce into a food processor, and mix until smooth and creamy.
Now add the chicken and vegetables to the zucchini and mix well. The heat should cook the zucchinis just enough to become soft and tender.
Sprinkle the fresh parsley and walnuts over the top before tossing and serving.
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