Raw zucchini spaghetti with Spirulove sauce
A burst of citrussy freshness where raw zucchini meets spirulina, avocado and garden herbs.
One of my summer favourites: pure citrussy freshness. The zucchini soaks up the lemon juice and reaches a perfect balance after a few hours of marination. I pair it with spirulina, avocado, fresh herbs, tahini, blanched almond purée — versatile and creamy.
Ingredients
- Spaghetti: 4 young zucchinis (yellow or thin-skinned green)
- 2 lemons (juice + zest)
- 1 pinch of fleur de sel
- Spirulove sauce: 2 tbsp spirulina (flakes or powder)
- spring water (≈ 4 tbsp)
- 1 pinch of fleur de sel
- 2 tbsp hemp seeds
- 2 tbsp first-pressed olive oil
- fresh herbs (parsley, chervil, basil, cress)
- 1 clove of fresh garlic
- 1 shallot (or a little onion)
- 1 ripe avocado
- 1 lemon
- optional: extra hemp seeds for finishing
Method
The day before, mix spirulina with a little spring water and fleur de sel, rest in the fridge — the spirulina rehydrates into a firm paste. The next day, fold in chopped herbs, garlic or shallot, olive oil, hemp seeds, then pieces of avocado. Spiralise the zucchini, add lemon juice, zest, fleur de sel and rest for a few hours — the zucchini softens and releases a sauce worth drinking. Toss the noodles with the Spirulove sauce just before serving. Squeeze a final touch of lemon at the last moment so the spirulina does not burn in the acidity.
The tip
This blue-green algae is a nutrient concentrate: 50 to 70 % complete proteins (every essential amino acid), rich in chlorophyll that helps detoxify the body and improve the quality of the blood — and therefore of the entire organism.