Serves: 2
Total Calories: 47

2 zucchini, peeled
3/4 cup mashed avocado (1 1/2 avocados)
2 teaspoons minced jalapeno chiles, or dash cayenne
1/2 teaspoon crushed garlic
1/4 teaspoon salt
1 diced Roma tomato, for garnish
2 wedges limes, for garnish

Equipment:
peeler
vegetable spiral slicer
medium bowl
fork
measuring cups
cutting board
chef’s knife, 8-inch
measuring spoons
garlic press
rubber spatula
tongs

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccine,” by drawing the peeler down all sides of the zucchini until you reach the core. Put the avocados, chile, garlic, and salt in a medium bowl and stir to combine. Add the zucchini noodles and toss. Serve immediately, garnished with the tomato and lime wedges.

Nutritional Facts:

Serves: 2
Total Calories: 47
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
garden wrap
california rolls
lasagne
avocado boat
not meatballs
spring roll
stuffed mushroom
zucchini pasta al pesto
stuffed dates in marinara sauce
tomato stack
pasta avocado
stuffed bell pepper