A light tasty summertime lunch! The colours in this dish are so sunny and fresh and that is exactly how it tastes.
This could be made with a tomato sauce, but all the beautiful colours would be hidden and that would be a pity.
I have added chilli flakes at the bottom of this recipe – this can be used or ignored. Everyone has a different palate. What is beautiful to me may be too spicy, too herby or too acidic for another. Adjust my recipes or any recipe for that matter to suit you. I have also added a few chopped cashew nuts when serving and it worked really well.
- 300g carrots
- 400g courgettes
- 1 lemon
- 1 avocado
- Handful of basil
- Salt and pepper
- 1 tsp. chilli flakes (optional)
This is really simple, especially if you have a Julienne Cutter! If you don’t, you can use a potato peeler and make fat noodles. Alternatively, use a box grater and slide the vegetable along the full length of the grater to make long thin strands. Find a large bowl to serve your spaghetti and mash your avocado into a paste. Finely chop your basil, add your lemon juice and zest and mix well into the avocado.
Bring a large pan of water up to a furious boil and place your long strands of vegetables in it. Set your timer for 90 seconds. If you go any longer than 2 mins the strands will break and you will totally lose the spagettiness effect! When the beeper says “beep beep”, drain your spaghetti well. As with the Broccoli and Mango Salad, you do not want the excess water to dilute the sauce. Add the spaghetti to the Avocado Lemon Basil sauce and toss. Taste at this point and season according to your taste. Feeling summery?!