Step-by-Step Guide to Make Ultimate Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, zucchini ribbon "pasta" with artichokes and avocado dressing. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook zucchini ribbon "pasta" with artichokes and avocado dressing using 11 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:

1. Take Zucchini Ribbon Salad:
2. Make ready 1 zucchini
3. Get 6 artichoke hearts
4. Make ready 1/2 ear of corn
5. Make ready 1 Tbsp extra virgin olive oil
6. Get 1 tsp sea salt, to taste
7. Prepare Avocado Dressing:
8. Get 1/2 avocado
9. Prepare 1/2 lemon
10. Take 2 tbsp water
11. Make ready 1 tsp sea salt, to taste

Steps to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:

1. Zucchini Ribbon "Pasta:"
2. With vegetable peeler, shave zucchini lengthwise into long thin ribbons.
3. Heat a tablespoon (or two) of olive oil in a medium sauté pan over medium heat.
4. When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil.
5. While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.
6. Gently place 1/2 ear of corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes).
7. With a sharp knife, cut the corn off the cob and add the corn to the sauté pan with the zucchini ribbons
8. Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown
9. Serve hot and top it off with 1 tsp of sea salt and avocado dressing.
10. Avocado Dressing:
11. Peel and mash 1/2 avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture)
12. Squeeze 1/2 lemon and add 2 tbsp water to the mixture and continue to mash with fork until you reach your desired texture.
13. Add 1 tsp sea salt to taste and spoon the mixture over your zucchini ribbons - Enjoy!

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