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lunch
3 zucchinis peeled length ways
1 avocado
1/2 lemon juiced
3 tbs. dried seaweed flakes (we used a combo of Wakame, Dulse and Nori)
2 tbs. olive oil
1 tbs. fresh dill
1 tsp. turmeric
pinch of salt
1 shallot (scallion) chopped
Place your seaweed flakes in a bowl and cover with boiling water, leave this for now.
In a food processor, whiz the avocado, lemon, dill, olive oil, turmeric and salt until smooth.
In a saucepan on medium heat place the peeled zucchinis and stir through the avocado sauce until warm.
Drain the seaweed and add to the saucepan, stir well.
Serve with fresh dill and chopped shallots!
Add some fresh chilli for a hot little hit of flavour!
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