Raw zucchini spaghetti with acai sauce

Posted on1 Year ago 369

Recipe and picture by @marie_shaktini.

Acai and beetroot both color our dishes wonderfully!

Preparation : 25 min.

For 2 people


Products in orange are available in our Sol Semilla boutique via the « Related Products » section at the bottom of the page.

  • - 1 to 3 zucchini (depending on their size)
  • - 1/2 or a small beetroot
  • - 2 tbsp acai powder
  • - 1 avocado
  • - 1 tbsp cilantro
  • - 2 tbsp parsley
  • - 5 cl of lemon juice
  • - 1 grated garlic clove
  • - 7 cl of olive oil
  • - 1 pinch of salt
  • - Sesame seeds
  • - White vinegar


Make the spaghetti from 1 to 3 zucchini and beetroot using a spiralizer.

Drain them, then dice the avocado, set aside.

Cut the equivalent of 1 tbsp. cilantro and 2 tbsp parsley.

For the acai sauce, dilute 2 tbsp. of acai in olive oil and lemon juice and finally add the grated garlic clove.

Mix the sauce and the spaghetti, arrange on the plates, gently add the avocado, fresh herbs and sesame seeds!

Info: Soaking raw vegetables in water, vinegar and salt will make them more digestible as it will cleanse them of enzymes.


Tips: Once opened, the package must be well resealed and placed in a cool place, it can be consumed up to a month and a half or even two months after opening if stored well.

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