This
dish is so unbelievably good and it's Paleo!!! I'm on a role and Clif is in Hog heaven after eating out for six days!
He's so glad to be back in my kitchen and so is my stomach!!! He said this is better than any
restaurant we went to on our vacay this last week in Baltimore! So
healthy too because it's absolutely grain free! And the shrimp really
makes it even better!!! Double YUM! We had some salmon cakes (fresh grilled salmon, not in a can!!) on the
side! Recipe to follow!! Triple YUM! 4 Small Zucchini
2 Tbsp coconut oil or Walnut Oil
1 Avocado
Juice of half lemon
Salt and Pepper
Handful fresh basil
2 Tsp olive oil
3 Tbsp coconut milk
Black Olives for topping
Cut Zucchini into noodles with a Julinne slicer
Chop olives and set aside
In food processor or blender, add avocado, lemon juice, olive oil, and coconut milk and blend until creamy.
Add basil and more olive oil if needed
Heat pan with coconut oil and toss in Zucchini. Cook for a few minutes over medium heat.
When the noodles are done, throw sauce into pan while it’s still a little hot and mix.
Serve topped with chopped olives and some pepper. Add some sautéed shrimp in grass fed butter! (Optional of course!)
Enjoy!
Gluten Free Lady Coach
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