A hit with this fam of 6!
We prepared a double batch for our clan.
We are on a major high-protein, high-iron diet, so we paired this with a 2-3 oz portion of tri-tip per person..
Like another reviewer, I too used my blender. Likewise, I found that I needed to add a touch more liquid to get the job done. (Additional olive oil and then some water)
Lemons, zucchini, and basil where picked straight from the garden just seconds before preparing the meal.
TIP!!! For those that are sensitive to spicy heat, choose the lesser measurement for the Old Bay Seasoning. (Perhaps even less if you have wee ones) You can always add more after a quick taste test.
Tip!!! Follow the instruction of RIPE avocados. For those reviewers who mention lack of richness, perhaps the avocados were still too firm. Not only will the texture be off, but the rich, butteriness that a perfectly ripe avocado adds will be lacking.
Tip!!! After cutting off the ends of the zucchini, and after "zoodle-ing"... if like me you are still left with the core of the squash and a little stump (that darn manual spiralizer!) don't toss it out! Use them in a soup, quiche, or spaghetti sauce, etc!
Before you toss or compost your squeezed lemon(s), plop them in a glass and enjoy some nice lemon water as you prep!
And that lightly salted, green water from the drained zucchini? Go ahead and use that for a soup, too!
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Tin Barn Enterprises PRESENTS: That One Family