Zucchini noodles with avocado cream sauce and Swiss Emmental AOP
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400 g Swiss Emmental AOP
200 g cherry tomatoes
1 bunch spring onions
1 bunch dill
100 g walnut kernels
3 tbsp olive oil
Salt and pepper
Cut zucchini into noodles using a spiralizer. Quarter tomatoes and slice spring onions into rings. Finely chop dill and coarsely chop walnut kernels. Cut Swiss Emmental AOP into bite-sized pieces. Squeeze limes.
Remove stone from avocados and mash pulp using a fork. Mix with olive oil, lime juice and dill. Season to taste with salt and pepper.
Mix zucchini with tomatoes and spring onions and place on plates.
Top with Swiss Emmental AOP and sprinkle with walnut kernels.
Serve zucchini noodles with avocado cream sauce and mix together at the table. Goes well with wholemeal bread.