Zucchinis pasta, green sauce, and vegetables

Vegetarian, vegan, gluten free, dairy free

Zucchini pasta salad with tomato, avocado

Zucchini is dressed in herbs avocado sauce and tossed with a lemon zest and nuts.

Adding cherries tomatoes, olives and more nuts to keep it vegan.








  • 1 pound small zucchini or summer squash, preferably a mix of colors
  • ½ small ripe avocado
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • ½ cup spring water
  • 1 tablespoon thinly sliced chives
  • 2 tablespoons roughly chopped chervil
  • 2 tablespoons roughly chopped mint
  • 2 tablespoons roughly chopped sorrel
  • 3 tablespoons pine nuts, lightly toasted, for garnish
  • Salt and pepper to taste


10 oz small tomatoes,  ½ avocado to garnish,  Broccoli florets



1/Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.

2/ In a large pot take water to a boil, then Immerge the zucchini. Wait for a new boiling and drain the zucchinis in a colander

3/ Blend together the diced avocado, lemon juice, some of the sliced and chopped herbs, water to obtain a nice creamy sauce.

4/ In a bowl, toss the zucchini and the cream to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with pine nuts to serve.



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