zucchini zoodle, coconut & orange dressing

I love zucchini noodles, it’s versatile and fresh, and by playing around with the sauce it never gets boring. One my favourite of the moment is a mix of coconut and pomegrenate: I scrap some fresh coconut, then blend it with an orange, fresh ginger, flaxseed and some garlic. The pomegrenate gives this dish a sweet flavour and the olives add a sour taste, the result is very tasty. 

 

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zucchini zoodles & coconut, orange dressing
Serves 2
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 or 3 green or yellow zucchinis
  2. 10 black olives
  3. 1 pomegrenate (seeded)
  4. Half of cucumber (chopped in small cubes)
  5. Half red onion
  6. Slice of orange (garnish)
Coconut sauce
  1. 1 to 2 coconut meat
  2. 1 orange
  3. 1 thumb of ginger
  4. 2 tbs of coconut water
  5. 1 garlic clove
  6. 1 ts of flax seed
  7. salt & pepper to taste
Instructions
  1. Use a spiruliser or a julienne to make zucchini ribbons.
  2. Chop the onions and cucumber, place all the ingredients in a big salad bowl.
  3. To make the dressing place the coconut meat,orange, flax seed, ginger, garlic and coconut water in a blender, blend until smooth.
  4. Pour the dressing over the noodles, stir and enjoy
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