My first spiralizer was given to me as a gift, and has got to be one of my favourite gifts, because it totally opened my eyes to the world of spiralizing. I have since progressed onto a bigger one that has more chopping options, but hands down my best blade is still the spiralizer. My initial one was the handheld type, where you insert the zucchini and wind as if you are sharpening a pencil. This is fantastic for slicing long thin vegetables but if you are wanting to slice anything wider like a fat sweet potato, then I would not a recommended it as an option. It is, however, a great tool for a smaller portions (loads of work for a family meal), those with limited kitchen and cupboard space, is inexpensive, and as with me makes a fabulous introduction into the healthy world of spiralizing without having to invest a huge amount into a bigger counter top version.
The decision to upgrade was made for me because during our house move last summer, my gadget totally disappeared, I can only assume it was thrown out in a removal box after my obsessive need to clear and get my kitchen organised on moving day. Thank goodness for Amazon, because this was the perfect excuse to go bigger, faster and meaner…..I purchased a Cruisique counter top, which has interchangeable blades giving me a number of slicing options. I’m really happy with it, although I did need to really research it and watch the instruction demonstration on YouTube to get a clear picture of how everything works and the different blade options etc. I strongly recommend that you research and watch the many demonstrations online by the relevant brands as there are so many wonderful recipe options that can be created by all of these spiralizers.
Anyway, lets get back the salad shall we? Once the zucchini is spiralized (you could take the really easy option and buy it ready chopped from a supermarket) the avocado is blended up with a combo of herbs and spices, mixed together and a really healthy yet quick meal or side dish is ready. Being avo I do recommend that it is eaten immediately because it will go brown if left standing for too long, rather top the zucchini with the avo dressing just before serving.
Spiralize a large zucchini and transfer to a bowl
In a blender container add chopped avo
A large handful of chopped basil (about a cup)
A couple of sprigs of chopped mint, and using a few bursts of the blender, almost rough chop the mixture.
It can be made in a nutribullet, but will obviously result in a smoother version. It entirely depends on personal preference, with this particular dish I prefer the chunkier version.
When ready to serve, top the zoodles with the avo dressing, get some messy play going and use your hands to toss well. Top with other ingredients available like cheese, nuts, cherry tomatoes, pomegranate rubies or pretty much anything else that grabs your salad fancy.
Dress, serve and enjoy your healthy lowcarb zoodles. Please let my know what you think of this recipe, any changes or just if you enjoyed it and would like more salad recipes.
- 1 large zucchini/courgette spiralized
- 1 med ripe avo
- 1 cup basil / a large handful
- 1/2 cup or 3 sprigs of fresh mint
- 2 Tbsp extra virgin olive oil
- 1/2 fresh lemon squeezed (about 1 Tbsp juice)
- 1 Tbsp white wine vinegar
- salt and pepper to taste
- In a blender container, add the skinned and copped avo, basil and mint, and using one or two short bursts of the blender, very quickly chunky blend the mixture.
- Stir in the remaining ingredients and taste test, adding more flavour if needed.
- Top the zoodles with the dressing before serving
- Add other salad ingredients like cheese, cherry tomato, pomegranate rubies, nuts, egg, bacon (pretty much whatever is in the fridge or grabs your fancy)
- * Due to the avo turning brown, make sure this is served freshly dressed and prepared.
- * The quantities specified are for one whole portion or two sides.