A creamy rich sauce that tastes like your favourite guacamole. Serve over zucchini noodles for a delicious low carb, paleo summer dish.
What do you do when 24 perfectly ripe California avocados show up at your door? Well, besides the obvious answer, which is eat them, you start scheming on how to use all that gorgeous pear-shaped, green-fleshed fruit before it starts to become over-ripe. You fill the back of your fridge with them, hoping to buy a little time by letting them chill. You give your daughters half of one each as an after school snack. You make a lot of salad with avocado and a fair amount of guacamole. You even give two away to your lovely neighbours who always bring you fresh peas and lettuce out of their garden. And then you try to get the creative juices flowing. Because the whole point of 24 avocados showing up on your doorstep is recipe creation.
Really, I’d be perfectly happy just plowing through all of those avocados with a spoon and a little salt but that would kind of defeat the purpose. California Avocados are in season right now and it’s time to show them off to their best advantage. They really are spectacular and they are delicious in so many recipes. And they are only around for a few months so it’s time to get cracking!
That creamy rich flesh lends itself so well to being pureed in sauces and dressings and smoothies. This time, I decided to make a thick sauce for zucchini noodles as a light summer side dish. But I had a hard time actually finishing the recipe. The sauce itself was so good, I just wanted to pour it straight from the blender into my mouth. I made a nice big batch and it actually lasted for almost a week without going brown at all. I think it must be the lime in the sauce that helped. The leftover sauce went really well with grilled chicken and steak too.
Please see my Creamy Avocado & Bacon Zoodles recipe on A Sweet Life.
And many thanks to California Avocados for sending me some of the best I’ve ever eaten. My neighbours say the same thing!