CUCUMBER NOODLES WITH AVOCADO-PEPPER SAUCE (RAW)

My julienne peeler has been in hiding for a while now. If you've followed my blog for long, you'll recall the Vegetable 'Spaghetti' and Boiled Plantain recipe I shared around this time last year. The julienne peeler is such an exciting and inexpensive kitchen tool to have on hand, allowing you to turn your veggies into lush noodle/spaghetti strands. Great for gluten-free 'pasta' options and for making your meals lighter in general. If you'd like one for yourself, you can grab it easily on Amazon:

Today's recipe is fairly basic but it packs a powerful punch. It's super filling, the fresh flavours are intense and it is the perfect light lunch/dinner option as the summer months get closer.

*Tip: to give this recipe a little extra kick, add a bit of chilli or scotch bonnet pepper to the sauce blend.























Ingredients
- 1 large cucumber (julienned)
- 1/2 yellow bell pepper (chopped)
- 1/2 green bell pepper (chopped)
- 1 red bell pepper (chop one half, save the other half for the sauce)
- 1/2 avocado
- juice of half a lemon
- cherry tomatoes (as many as you care for; halved)
- pinch of fresh thyme
- salt to taste

To julienne the cucumber, simple run the julienne peeler lengthwise. Once you reach the soft, watery centre of the cucumber, turn it around and julienne the other side(s). Do not discard the centre, simple chop it up to use in the sauce.

To make the sauce, place the chopped cucumber centre, 1/2 a red bell pepper, 1/2 an avocado, lemon juice, thyme and salt in a food processor and blitz until you have a thick, creamy sauce (it doesn't have to be super smooth).

Place the cucumber noodles in a large bowl, along with the chopped bell peppers and cherry tomatoes. Add the sauce and combine!

Enjoy!