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This dish is so unbelievably good!!! My husband said it's better than any restaurant we went to on our vacay this last week in Baltimore! So healthy too because it's absolutely grain free! And the shrimp really makes it even better!!! Double YUM! We had some salmon cakes on the side! Recipe to follow!! Triple YUM!
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Ingredients
- 4 Small Zucchini
- 2 Tbsp coconut oil or Walnut Oil
- 1 avocado
- Juice of half lemon
- Salt and pepper
- Handful fresh basil
- 2 Tsp olive oil
- 3 Tbsp coconut milk
Ingredients
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Instructions
- Black Olives for topping Cut Zucchini into noodles with a julienne Slicer Chop olives and set aside In the food processor or blender, add avocado, lemon juice, olive oil, and coconut milk and blend until creamy.
- Add basil and more olive oil if needed
- Heat pan with coconut oil and toss in Zucchini. Cook for a few minutes over medium heat.
- When the noodles are done, throw sauce into a pan while it’s still a little hot and mix.
- Serve topped with chopped olives and some pepper. Add some sautéed shrimp in grass-fed butter! (Optional of course!)
Recipe Notes
Enjoy!
Gluten Free Lady Coach
Gluten Free Lady www.glutenfreelady.com
