On one hand this week is flying after two very busy days. On the other, Friday needs to get here quick! It’s been nonstop at work, which is good, but tough when dealing with difficult co-workers. I did get to leave work early today, but it was for a dental appointment to have a filling re-done, not exactly a fun reason! With a slightly sore mouth, I was craving something smooth and feisty for dinner. And I’m still working through a bag of avocados I got from Costco that are all ripening at once! I grabbed the tube of chili pepper paste from the fridge to create another creamy avocado sauce and a little dab of this stuff goes a long way!
Creamy Rosemary Avocado Sauce
- 1 avocado, seeded and scooped
- 1 tbsp. fresh rosemary, chopped
- 2 tbsp. lemon juice
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. chili pepper paste or red pepper flakes
- 2 tbsp. nutritional yeast
- 1/4 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 2-4 servings.
The sauce is thick, creamy, tangy, savory, and slightly spicy.
And it coated a mixture of spiral sliced zucchini and chopped tomatoes nicely.
Of course I had to share the zucchini scraps with Miko.
And topped the creamy avocado noodles with hemp seeds for added protein, I’ve been topping everything with hemp seeds lately.
I’m not always a fan of spiral sliced zucchini, the texture can be a little too crunchy and cold sometimes. But the creamy sauce countered the texture and the warm rosemary flavor and spiciness really livened them up for a fun creamy salad dish.