What a week so far, I’m holding down the fort at work while so many are on vacation and holding it down at home too watching three chihuahuas while my mom is on vacation and hubby is out of town. And good luck getting them to take a picture together.
And I’m on call this week for work, so this week can end now … please. I’ve been a little too busy to tend to our garden and ended up pulling this mutant zucchini out of it for dinner.
Usually I don’t let them get that big, but ignoring the garden for a day or three will do it apparently. A zucchini this size must be spiral sliced and it filled a huge bowl of zucchini “noodles”.
But I enjoy spiral sliced zucchini a lot more when coated in a creamy dressing. And this avocado-based dressing packs a little fiery attitude.
Smoked Paprika Dressing
- 1 avocado, seeded and scooped
- 2 tbsp. apple cider vinegar
- 2 tbsp. smoked paprika
- 1/2 tsp. cumin
- 1/2 tsp. dill
- dash of cayenne
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
The texture of dressing is very thick and creamy with a vibrant color.
Perfect for coating my mountain of zucchini noodles.
I topped a generous serving with hemp seeds and nutritional yeast to make it a pretty main dish.
It countered the crunchy raw zucchini noodles nicely and the flavor has a mild smokey kick with a savory richness.