Raw Zucchini Pasta with Smoked Salmon and an Avocado and Dill Pesto

By Amy Crawford

Serves 2 for lunch, or 3 as a side dish.

How often have you sat down to a plate of pasta, only to get up in discomfort because it's sitting so heavily in your stomach, and that's irrespective of a gluten intolerance or allergy. For many years I had no idea I was gluten intolerant and it took abstaining from gluten (and other known allergens) for 3 months to come to this realisation. My body's gluten reaction manifests in brain dysfunction and confusion the next day, to the point I find it very difficult to compute (8 + 7 = 12, right?) or concentrate. For many years of my adult life I presumed this brain fog was a sign I needed coffee (often 2 or 3) - a vicious cycle indeed. 

So, today we bring to you a beautiful 'pasta' dish, a dish that will in fact serve to improve your brain function (thanks to the omega 3 in salmon) and is far more easily digestible than it's tummy filling cousins from the wheat family. 

For the pasta:
1.5 to 2 zucchinis
Juice of half a lemon
Salt & pepper

For the pesto:
1/2 avocado
1/2 cup cooked peas
1/3 cup dill leaves
2 tablespoons extra virgin olive oil
Juice of half a lemon
1 garlic clove
1-2 tablespoons water
Salt & pepper
100gram packet of smoked salmon, torn into small pieces.

Spiralize your zucchini or in the absence of a spiralizer, use a mandolin or vegetable peeler to slice into very thin strips. Place into a bowl and drizzle with the lemon juice and season with salt and pepper. Pop aside.

In a small blender, blend the peas, avocado, dill, lemon juice, garlic and salt & pepper until combined but not yet smooth. Slowly drizzle the olive oil in and keep blending. Add water to thin the mixture until it reaches your desired consistency. I prefer my sauce a little on the 'chunky' side but keep blending if you prefer it really smooth.

Combine with the pasta and salmon and fill your tummies (safely).

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Published:

February 10 2014

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