Lunched so hard on these CREAMY LEMON TAHINI DILL zoodles and sautéed GARLICKY S…
Lunched so hard on these CREAMY LEMON TAHINI DILL zoodles and sautéed GARLICKY SHRIMP. The dressing I used on these is one I make about every other week for salads. Well, turns out it makes a perfect sauce for zucchini noodles. This would be great for meal prep, just make the zoodles and dressing and add the dressing when you’re ready to eat! Happy Sunday loves!! Woke up with a full heart after spending the night with my nephew last night. If you caught my stories, he’s the cutest sweetest little human…auntie might be biased ? What did you do this weekend?
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Deets: Spiralized zucchini, sautéed for just 1 minute (you could do this raw as well), roasted tomatoes, avocado, @marinadelreyfoods wild Argentinian shrimp marinated in 1 teaspoon coconut aminos, 1 teaspoon garlic powder, salt and pepper then sautéed for 2 mini per side on medium high in ghee. Dressing/Sauce: 1/2 cup tahini, 1/3 cup (or more) water, 1 clove garlic, 1.5 tablespoons coconut aminos, 1.5 tablespoons liquid aminos or tamari soy sauce, 1.5 tablespoons lemon juice, 1/3 cup fresh dill, salt and pepper to taste. Blend until smooth. Add water for thinner consistency.
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