Recipe: Creamy Avocado Zucchini Pasta with Salmon and Dill


Gosh I find cooking therapeutic! Not only is the act of cooking so enjoyable, it’s so empowering to know I am nourishing and healing my body each time I prepare a meal. My food is my medicine. I made this lovely zucchini pasta recipe for a friend the other day. I am going to be brutally honest I do not normally consume farmed salmon which makes up the majority of the salmon found in Australia, unless you source fresh frozen Canadian wild salmon from The Canadian Way, or purchase genuine tinned wild salmon from Vital Choice or Wild Planet wild Alaskan salmon off Iherb. Farmed salmon is marketed as a health food but it is farm from it.

Farmed salmon live in overcrowded unnatural conditions fed a diet of toxic food pellets containing refined grains, soy, seeds oils, chemicals (to colour their flesh pink) and antibiotics. A FYI fish don’t normally eat these foods. Their natural diet of krill, algae, and small amounts of other fish is what gives them such a high omega 3 content. Farmed salmon is much higher in the pro-inflammatory omega 6 and much lower in omega 3. The farming practices are also destroying the environment surrounding the farming areas. Another word of warning, look out for the proposed ‘Frankensalmon‘ a genetically modified salmon.

Now you can see how farmed salmon may need to be a ‘treat’ not an everyday kinda thing to avoid traces of antibiotics, pesticides, omega 6 excess and canthaxanthin. This recipe can be made with tinned or fresh wild salmon but for a special occasion I had some farmed smoked salmon. It would also go nicely with some activated walnuts, chicken or other wild fish instead of salmon.

Recipe: Creamy Avocado Zucchini Pasta with Salmon and Dill


2 large zucchinis



1/2 avocado

1 red onion


unrefined Celtic or Himalayan salt


Create zucchini pasta by peeling, using a julienne peeler or spirooli. Sprinkle with salt and let it sit to wilt.

Meanwhile caramelise the red onion with a pinch of salt in a pan.

Finely chop some dill and capers then mash them with some avocado until combined but still slightly chunky.

Add the avocado mixture to the zucchini pasta and toss through. Serve with salmon, caramelised onion and a dollop more of avocado, caper and some dill on top.

Pretty simple but yumo!


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