Main meals Recipes

Fresh Fig & Avo Zoodles

So Monday was a public holiday in my canton (not even all of Switzerland, just in my little province) so that means YAY! Day off to 1. Go for looong ass run by the lake (was blessed with beautiful weather) and 2. Try out some recipes and blog! Since I had avocado and zucchini in the fridge I had initially planned on making my usual zoodles with spicy avo sauce, buuuut I went over to my godfathers place Sunday night for dinner and ended up leaving with a giant bag of garden-grown (therefore organic + FREE) figs. For real, this may not seem like a big deal but a giant bag of free, organic, ripe, half-bursting-open figs is preeeetty much the best thing I could ask for, I would probably chose that bag of figs over most things, people, etc. In any case, it seemed like a shame to not start using them asap (since they’re so perfectly ripe and no way in hell will I let any of them go bad) so I decided to do a little recipe change. I added figs to the usual avocado sauce, kept the lemon,  omitted the chilli and put in thyme instead. I wasn’t sure how the combo would work at first, but DAMN I’m happy I tried cuz IT WAS SO GOOD. Conclusion? The answer to figs is always yes. There is literally no exception to this rule. 

To make my zoodles, I used my Zoodle Chef spiralizer. I bought it for about 15$ off of Amazon, and I’m really happy with it. It’s easy to use, nice and small, and does the job. It’s not one of those big fancy spiralizing machines that can turn everything and anything into noodles (beet-noodles: boodles, squash-noodles: squoodles, parsnip-noodles: poodles?), but it works for zucchini and I’m not ready for any poodles at home just yet I have things to do, place to be.


  • 1 medium zucchini
  • 1/2 ripe avocado
  • 3 medium figs (approx. 150-170grams total)
  • 1/2 lemon
  • 1/2 garlic clove
  • 2 tsp dried thyme
  • 1 tsp coconut oil

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  1. Spiralize your zucchini and place it in a bowl filled with cold water
  2. Zest your lemon, put zest aside and squeeze the juice into a bowl
  3. Cut your avocado half and add it to the lemon juice
  4. Cut up your figs into small pieces and add to the avo & lemon juice mix with 1 tsp of dried thyme
  5. Using a fork, mash the avocado and figs until you have made a creamy sauce (add s&p to taste)
  6. Heat coconut oil in a pan, add garlic, half the lemon zest and 1 tsp of thyme
  7. When hot and fragrant, strain zucchini and add to the pan
  8. Stir briefly for 1-2 minutes and add sauce
  9. Stir in pan until mixture is hot (not too long, you don’t want the zoodles to get too soft)
  10. Serve in a plate and top with fresh figs/avocado/lemon zest, whatever you please! And salt and pepper to taste


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