ZUCCHINIS WITH ALMONDS AND TWO SALADS

For 4 people

Ingredients

100g  favourite crackers - chopped

100g tomatoes

100g zucchini

2 spring onions

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon cider vinegar

200g red cabbage

50g mixed salad of radicchio and arugula

Salt

Sauce

100g avocado

100g almonds

1 dcl coconut milk

1 teaspoon lemon juice

1 dcl of cold-pressed sunflower oil

Salt, chilli pepper

Procedure

Wash zucchinis and cut them in the form of spaghetti. You can do it with special kind of knife or spiral vegetable slicer. Spice up spaghetti with salt, lemon juice and extra virgin olive oil. Let it rest for at least 10 minutes (the longer it stands zucchinis will drop more water but if you like it more crunchy just let it rest for 10 minutes and then drain them).

Slice the tomatoes into small cubes, and onions into small pieces. Slice red cabbage and spice it up with apple vinegar, extra virgin olive oil and salt, and radicchio and arugula salad with extra virgin olive oil, lemon juice and salt.

Put all the ingredients for the sauce in a blender and blend it well.

Put sauce over the crackers, then tomatoes, onions and zucchinis.

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