Hello, hello! I’m back ! I needed to make a mini-break side blog. I also had a lot of things to do, like come back to Paris, dump my bags and especially, redo the painting of my bedroom. My life will be turned upside down this year so I needed a different universe. I opted for white. Many people said it was cold but I like a lot.
To reintroduce myself in my recipe research, I used a completely new device that made me dream for a long time: the Spiralizer! “The what ?” But if, you know, this machine that makes vegetable spaghetti. I found it in the countryside with my grandparents. I looked after it on Amazon for a long time but at 50 €, it was thought. We went to GIFI for garden furniture and I stumbled on it at 12 €! I jumped for joy!
My grandfather had a lot of zucchini this year in his garden so I had to try, everything came together to make zucchini noodles. I added a few leguminous with lentils, avocado for the creamy side and pomegranate seeds for a touch of sweetness. It’s very simple to make and fun to eat. If you are skeptical about raw zucchini, try all the same because it is really very good.
Zucchini noodles salad
For 4 personnes
Vegan / Gluten free
Preparation time : 20 minutes
2 large zucchini
1 bowl of cooked and cooled lentils (1 cup raw)
1 large avocado
salt and pepper
Spiralizer the zucchini (is that a new verb?). Deseed pomegranate and cut the avocado into cubes.
Mix everything in a large bowl, add 3 tablespoons olive oil and 2 tablespoons balsamic vinegar, salt and pepper. And that’s all ! Enjoy your meal !