AVOCADO
CARBONARA
AND ZOODLES
SERVES 4
1 large avocado, peeled and
chopped
juice of ½ a lemon
Himalayan salt and black pepper
1 tbsp coconut oil
1 shallot, finely chopped
2 cloves garlic, minced
150g streaky bacon, finely
chopped
3g parsley, chopped
½ cup home-made chicken stock,
warmed
2 egg yolks, whisked
600g zoodles, cooked according
to packet instructions
wild rocket to garnish
- Place the avocado and lemon
juice into a food processor and
blitz until pureed. Season. - Heat the coconut oil in a pan,
toss in the shallot and garlic and
sauté until softened. Add the
bacon and continue to cook
until browned, then stir through
the parsley. - In a jug whisk together the
stock and egg yolks. Remove
the pan from the heat and slowly
add the stock mixture to the
bacon mixture, stirring. Return
to the stove over a low heat and
whisk constantly until the mixture
thickens. - Remove the pan from the
stove, stir through the avocado
puree and season well. - Toss the zoodles in the
avocado mixture. - To serve: Divide between
4 bowls and serve immediately,
garnished with rocket.
KEEP ON TRACK per serving
FAT 24G CARBS 12G PROTEIN 10G