1 zucchini/courgette ribboned 1-2 avocados, ripe 1/2 onion, finely chopped 1 clove garlic, crushed 1/2 tomato, deseeded and finely chopped a handful of fresh coriander, finely chopped juice of 1 lime salt to taste dark soya sauce to garnish (optional)
I was going to grill the ribbons of zucchini, but then I thought, let’s be all RAW about ourselves!! Since that is now a THING people do… let’s make the RAW lovers happy! This is yesterday’s news though! The combination just fits so well, I love the sweetness of the thin ribbons of zucchini with the tangy punch of the guacamole. it’s awesome! and then just to give it a tiny twist… I used dark soy sauce as a garnish… drop in some crunchy edamame.
Can you make these in advance? Being avocado and raw veggies in general, I think these are best had straight away. You could store them in the fridge for 2-3 hours tops but they really hardly take any time to prepare. You could prep your veggies for the guacamole ahead of time and then just whizz it all up.
SOOOOOO easy! Summer, here we come!
Make the guacamole by mashing the avocados in a bowl. add all the ingredients, except the zucchini. Mix well to obtain a smooth but slightly chunky consistency.
Season to taste.
Cover with cling film, allowing the cling film to touch the surface of the guacamole. Refrigerate until needed.
Prepare the zucchini. Pick the ribbons that are the ‘nicest’ for rolling… as in, the ones which aren’t broken at the ends.
Lay each ribbon on a flat surface, a chopping board for example. Place a teaspoon and a half of the guacamole at the bottom end of the zucchini ribbon.
Carefully start rolling the ribbon upwards, being slightly firm and making sure the guacamole doesn’t fall out the sides. Once you reach the top, stand it up and continue with the rest!
To serve, spoon tiny drops of soy sauce on your serving dish and then place the roll ups on top of the soy sauce.
Serve immediately or cover and refrigerate for a maximum of 3 hours.