Raw zucchini tagliatelle with quick avocado and tomato sauce

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 avocado(s)
• 1 small onion(s)
• 1 small garlic clove(s)
• 1 tbsp tomato paste
• 3 tbsp white wine vinegar
• 1 pinch of salt
• 1 pinch of black pepper
• 1 tsp sweet paprika powder
• n. B. water
• 1 tomato(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the zucchini and first remove the skin with a vegetable peeler. Reserve the skin for another use, or cut some of it into very fine, short strips for decoration. Use a vegetable peeler to peel the zucchini into tagliatelle-shaped strips and arrange on two plates. Halve the avocado, remove the pit, and scoop out the fruit with a teaspoon. Place it in a bowl. Finely chop the onion and garlic clove and add it. Now add the tomato paste, white wine vinegar, spices, and water (approx. 1/8 l) if needed. Puree everything in the bowl with an immersion blender. Add more water if necessary until the desired consistency is reached. Pour this sauce over the zucchini tagliatelle. Cut the tomato into small cubes and place it on the sauce. Arrange the decorative zucchini strips on top. Note: For a purely raw dish, replace the tomato paste with 1-2 sun-dried tomatoes. Finely chop these and use them instead of the tomato paste. White wine vinegar is also not a raw food – it can be replaced with apple cider vinegar or lemon juice.