Ever feel like you’re stuck in a culinary rut? Tired of the same old salads and sides? I get it. I used to be there too, until a friend – Maria, who’s originally from Caracas – introduced me to Guasacaca. It wasn’t just a dip; it was an experience. Imagine guacamole, but with a Venezuelan twist – a burst of flavor that’s tangy, herby, and oh-so-delicious. And now, I’m sharing my personal take on it: Venezuelan Guasacaca Zoodle Sparkle! It's amazing because it is easy to adjust this to your liking! More jalapeno means more spice, less and its kid friendly!
The heart of this recipe lies in the Guasacaca itself. It's a vibrant blend of avocado, bell pepper, onion, cilantro, parsley, and a hint of jalapeño, all brought together with a tangy lime and vinegar dressing. Sounds good right. So next I thought 'why not to just add zoodles into the mix' The zoodles add a refreshing crunch and lightness that perfectly balances the richness of the Guasacaca, creating a dish that’s both satisfying and guilt-free. Plus, it’s a fantastic way to sneak in some extra veggies!
Required Equipments
- Spiralizer
- Food Processor or Blender
- Cutting Board
- Knife
- Mixing Bowls
- Serving Dish
Venezuelan Guasacaca Zoodle Sparkle: Frequently Asked Questions
Venezuelan Guasacaca Zoodle Sparkle
Venezuelan Guasacaca Zoodle Sparkle is a refreshing and healthy dish that combines the creamy, tangy flavors of Venezuelan Guasacaca with light and crisp zucchini noodles. A vibrant and flavorful alternative to traditional pasta, perfect for a light lunch or side dish.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, spiralize the zucchini: Wash and trim the ends off your zucchini. Use a spiralizer to create long, noodle-like strands. If you don't have a spiralizer, you can use a vegetable peeler to make wide, flat noodles. Place the zoodles in a colander.
- Next, salt the zoodles: Lightly sprinkle the zoodles with salt. This will help draw out excess moisture, preventing your dish from becoming watery. Let them sit in the colander for 15-20 minutes, then pat them dry with a paper towel.
- Prepare the Guasacaca: Roughly chop the avocado, bell pepper, onion, cilantro, parsley, and jalapeño. Throw them all into a food processor or blender.
- Add the liquids: Add the olive oil, white vinegar, lime juice, minced garlic, salt, and black pepper to the food processor. Pulse until the mixture is smooth but still has some texture. You want it to be a bit chunky, not completely puréed.
- Combine the zoodles and Guasacaca: In a large mixing bowl, gently toss the zoodles with the Guasacaca until they're evenly coated. Be careful not to overmix, as this can break the zoodles.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This also helps the zoodles to firm up slightly. Before serving, give it a gentle toss.
- Garnish and enjoy: Serve the Guasacaca zoodles in a bowl or on a plate. Garnish with extra cilantro, a sprinkle of red pepper flakes, or a wedge of lime, if desired. Enjoy this refreshing and vibrant dish!
📝 Notes
- For a spicier kick, leave the seeds in the jalapeño.
- If you don't have white vinegar, apple cider vinegar works well too.
- Make sure your avocado is ripe but not overly soft for the best texture.
🍎 Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 20 g
Carbohydrates: 15 g
Fiber: 7 g
Calcium: 40 mg
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