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!
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!
1 avocado and half of another
3-4 stalks of wild garlic, chopped finely
Tablespoon of lemon juice
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!
2 thoughts on “Courgetti with Wild Garlic Avo Cream”
I love your blog, Carmel! Keep up the good cooking!
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