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🍽️ Carrot Noodles with Avocado Sauce

237 kcal · 30 min · 4 servings

Ingredients

• 30 g pine nuts (2 tbsp)
• 1 ripe avocado
• 2 tbsp lime juice
• salt
• pepper
• 1 pinch chili flakes
• 800 g long carrots (8 long carrots)
• 80 g arugula (1 bunch)
• 3 sprigs oregano
• 2 tbsp olive oil
• 75 ml vegetable broth
• 250 g cherry tomatoes

Instructions

1. 1. Toast the pine nuts in a hot pan without oil over medium heat for 3 minutes.
2. 2. Halve the avocado, remove the pit, and scoop the flesh into a tall cup.
3. 3. Add half of the toasted pine nuts and the lime juice to the cup.
4. 4. Blend the mixture until smooth and season with salt, pepper, and chili flakes.
5. 5. Clean and peel the carrots.
6. 6. Slice the carrots into long, thin strips using a vegetable peeler.
7. 7. Wash the oregano and shake it dry.
8. 8. Pluck the oregano leaves from the stems.
9. 9. Heat oil in a large pan.
10. 10. Fry the carrot strips over medium heat for 4 minutes.
11. 11. Deglaze the pan with broth.
12. 12. Simmer the carrots over low heat for 5 minutes, stirring occasionally, until the liquid has evaporated.
13. 13. Wash the cherry tomatoes and remove the stem ends.
14. 14. Quarter the cherry tomatoes.
15. 15. Season the carrot strips with salt and pepper.
16. 16. Add the tomatoes and cook them for 2 minutes.
17. 17. Plate the carrot strips.
18. 18. Add the avocado sauce.
19. 19. Sprinkle the dish with the remaining pine nuts and oregano leaves.

Nutrition per serving

• kcal: 237
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 18 g