Zucchini, Carrot and Kohlrabi Spaghetti in Avocado Mint Dressing, dried Tomatoes and Walnuts
Serves 440 minutes
3 sprigs mint, leaves plucked
2 oranges, ¼ of zest finely grated, juice squeezed out
1 garlic clove, finely chopped
1 soft avocado, peeled and pitt removed
3 tablespoons lemon juice
1 tablespoons olive oil
Salt, pepper
1 tablespoons liquid honey
3 thick carrots, peeled
1 kohlrabi, peeled
2 large zucchinis
50 g walnuts, coarsely chopped
100 g dried tomatoes, cut into slices
100 g feta cheese, crumbled into medium sized pieces
2 oranges, ¼ of zest finely grated, juice squeezed out
1 garlic clove, finely chopped
1 soft avocado, peeled and pitt removed
3 tablespoons lemon juice
1 tablespoons olive oil
Salt, pepper
1 tablespoons liquid honey
3 thick carrots, peeled
1 kohlrabi, peeled
2 large zucchinis
50 g walnuts, coarsely chopped
100 g dried tomatoes, cut into slices
100 g feta cheese, crumbled into medium sized pieces
Peel and chop garlic clove. Put avocado into a tall container. Add lemon juice, garlic, olive oil, orange juice, mint, salt, pepper and honey to avocado, and purée well.
Slice zucchini, carrots and kohlrabi using a spiral slicer (alternatively, grate coarsely). Mix vegetable spaghetti, dressing, walnuts, dried tomatoes and feta cheese.
Slice zucchini, carrots and kohlrabi using a spiral slicer (alternatively, grate coarsely). Mix vegetable spaghetti, dressing, walnuts, dried tomatoes and feta cheese.