September 3, 2016

Avocado Mint Sauce

Avocado Mint Sauce

I was a strange hybrid of inspired and ferociously hungry when I returned from the farmer’s market today, which is a sentiment that occupies nearly 70% of my existence. I think a similar percentage of this dish was derived from either my garden or the farmer’s market, e.g. zucchini, fresh spinach, fresh mint, and tomatoes. Only ingredients added were protein sources (pasta/edamame), oil, and dried spices. No puns, no commentary. That much local is just awesome.

avocado mint sauce


  • bean based pasta
  • 1/2 cup zucchini, spiralized
  • 2 cups fresh spinach
  • 1 tomato
  • 1 cup frozen edamame, steamed
  • toppings: mint leaves, sea salt


  • 1 ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp fresh mint
  • 2 tbsp lemon juice (about 1/2 a lemon)
  • 1 tbsp rosemary
  • 1/4 tsp fresh garlic
  • salt and pepper to taste

avocado mint 2

Get it going:

  1. Cook pasta according to directions.
  2. Spiralize zucchini.
  3. Steam edamame.
  4. Mix all sauce ingredients together.
  5. Assemble.
  6. Top with a few more mint leaves, tomatoes, and a sprinkle of sea salt.

avo mint 3

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