Summary

Ingredients

• 1 medium zucchini
• 1 avocado (s)
• 1 small onion (s)
• 1 small clove garlic
• 1 tablespoon tomato paste
• 3 tablespoon white wine vinegar
• 1 pinch (s) salt
• 1 pinch black pepper
• 1 teaspoon paprika powder, noble sweet
• water
• 1 tomato (s)

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Instructions

1. Wash the zucchini and first remove the peel with the peeler. Keep these and use them elsewhere or cut some of them into super fine short strips for decoration.
2. Use the peeler to peel the zucchini into ribbon noodle-shaped strips (tagliatelle) and arrange on 2 plates. Halve the avocado, remove the stone and remove the fruit with a teaspoon and place in a container. Finely chop the onion and garlic clove and add. Now add the tomato paste, the white wine vinegar, the spices and if necessary (approx. 1/8 l) water and puree everything in the container with the hand blender. If necessary, add more water until the desired consistency is achieved. Pour this sauce on the zucchini tagliatelle.
3. Cut the tomato into small cubes and place on the sauce. Spread the courgette strips on top.
4. Note: For a pure raw food dish, replace the tomato paste with 1-2 dried tomatoes, cut them very finely and use them instead of the tomato paste. White wine vinegar is also not a raw food - it can be replaced with apple cider vinegar or lemon juice.