(WTNH) — Clean eating health coach Nikki Gallias makes a broccoli zucchini noodle dish drizzled in avocado dressing.
1TBSP Avocado or olive oil
1 heavy tsp minced garlic
1 BSP avocado oil
2 cups chopped broccoli florets
1 cup mushrooms
¼ tsp smoked paprika
4 medium zucchini, cut into noodles using a spiralizer
2 ripe avocados, pitted and peeled
2TBSP fresh lemon juice (from 1 lemon)
¼ cup fresh parsley
¼ cup water (more if needed)
1: Preheat oven to 375. Line a baking sheet with parchment paper. Place the
salmon, skin side down on the baking sheet
2: In a small bowl mix 1 TBSP of olive oil or avocado oil with ½ tsp. garlic and ½
tsp salt. Brush over the salmon. Cover loosely with foil and bake for 15–20
minute. The salmon will flake easily. Set aside.
3: Heat the avocado oil in a medium heat over a skillet or large pan. Add the
mushrooms and sauté. Add broccoli and paprika. Cook until the broccoli is bright
green and tender, 3–5 minutes. Add zucchini noodles and toss for 2–3 minutes.
4: In a blender, combine the avocado chopped up, lemon juice, parsley, water,
remaining ½ tsp of minced garlic, and the remaining ¼ tsp salt. Blend until
smooth, adding water if necessary to make a smooth, thick dressing. Pour
desired amount over vegetables and toss to combine.
(If you are using salmon, flake the salmon with a fork and add to your dish.)
Season with salt and pepper and enjoy.