Simple Way to Prepare Jamie Oliver Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, zucchini ribbon "pasta" with artichokes and avocado dressing. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something that I have loved my entire life. They are fine and they look wonderful.

When the oil is hot, add the zucchini ribbons. Spiralize the zucchini with Blade C and put them in a large bowl. Add the sliced onion, artichoke hearts, olives, chickpeas, feta (if using), spinach, and tomatoes to the bowl. Pour the dressing over the salad and toss well to combine.

To get started with this recipe, we must prepare a few components. You can have zucchini ribbon "pasta" with artichokes and avocado dressing using 11 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:

1. Prepare Zucchini Ribbon Salad:
2. Get 1 zucchini
3. Take 6 artichoke hearts
4. Take 1/2 ear of corn
5. Take 1 Tbsp extra virgin olive oil
6. Make ready 1 tsp sea salt, to taste
7. Get Avocado Dressing:
8. Take 1/2 avocado
9. Make ready 1/2 lemon
10. Get 2 tbsp water
11. Prepare 1 tsp sea salt, to taste

In a medium bowl, add red wine vinegar and using a whisk, slowly add the olive oil until it emulsifies. Add the Dijon mustard, minced shallot and mix until combined. Toss the zucchini with the dressing until lightly coated. With the food processor running, stream in the oil until the dressing thickens slightly.

Instructions to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:

1. Zucchini Ribbon "Pasta:"
2. With vegetable peeler, shave zucchini lengthwise into long thin ribbons.
3. Heat a tablespoon (or two) of olive oil in a medium sauté pan over medium heat.
4. When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil.
5. While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.
6. Gently place 1/2 ear of corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes).
7. With a sharp knife, cut the corn off the cob and add the corn to the sauté pan with the zucchini ribbons
8. Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown
9. Serve hot and top it off with 1 tsp of sea salt and avocado dressing.
10. Avocado Dressing:
11. Peel and mash 1/2 avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture)
12. Squeeze 1/2 lemon and add 2 tbsp water to the mixture and continue to mash with fork until you reach your desired texture.
13. Add 1 tsp sea salt to taste and spoon the mixture over your zucchini ribbons - Enjoy!

Toss the zucchini with the dressing until lightly coated. With the food processor running, stream in the oil until the dressing thickens slightly. Pour the dressing over the salad and toss to evenly coat. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta!

So that is going to wrap it up with this special food zucchini ribbon "pasta" with artichokes and avocado dressing recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!