Courgetti with Wild Garlic Avo Cream

Growing your own vegetables is one of the most satisfying hobbies you could take up. We grew our own corn at Ballymaloe, and there was such a a sense of being a champion seeing those stalks full grown! Courgette is something I use a lot of, and maybe one day I’ll find a little patch and grow some! This is a quick supper or lunch idea, and all beneficial. This is going to be my favorite summer dish!

courgettiavogarlic

 

To make the courgetti (or zoodles):

Typically a courgette per person.

The easiest way is to use a spiralizer. If you don’t own one, just peel the courgette, as you would a carrot, with a peeler. Then slice as thin as you can with a sharp knife.

 

Set to the side and make the avocado cream.

 

AVOCADO WILD GARLIC CREAM

This sauce combines two of my favorite ingredients: avocado and wild garlic. It’s a light alternative to traditional pasta. I also like to use this sauce on toast in the morning, for a breakfast of champions! So easy, and perfect for those summer nights just around the corner!

 

Ingredients:

1 avocado and half of another

3-4 stalks of wild garlic, chopped finely

Tablespoon of lemon juice

Chili flakes

Salt and pepper

 

Slice open the avocado. Scrape it into a mixing bowl. Without a potato masher, mash until smooth. Add the rest of the ingredients, and mix through. Add your zoodles to the bowl, and give a good stir. Great as a main, or side to salmon or chicken!

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