1 large zucchini (1 per person) grape, cherry or mini heirloom tomatoes, halved arugula lemon zest pea shoots (optional) jalepeno, thinly sliced 1 medium avocado 1 cucumber, peeled and sliced thick 1 lemon juice 2 garlic cloves 1/4 tsp pepper salt a few large basil leaves (optional)
Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
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