Cucumber & avocado pasta recipe

Ingredients

• 1 kohlrabi
• 1 fresh ear of corn
• 2 scallions
• 1½–2 cucumbers
• 3–4 cherry tomatoes
• 1 tbsp black sesame seeds
• Pinch of ground chipotle powder or cayenne pepper
• 6–8 leaves Thai basil (optional)

• 1 avocado
• 4 tbsp tamari
• 2 tbsp ume vinegar

1. Peel and dice the kohlrabi, or cut it into spirals using a spiralizer. Shuck the corn, removing the silk. Stand the cob of corn upright on a cutting board, and, working from the top downward, use a large, sharp knife to slice the kernels off the cob. Finely slice the scallions, including the greens. Use the spiralizer to turn the unpeeled cucumber into cucumber noodles. Mix the vegetables together in a large bowl. Slice the cherry tomatoes.
2. To make the dressing, slice the avocado lengthwise in half, remove the pit, and scoop out the avocado flesh. Put the avocado flesh in a bowl, mash the avocado with a fork, and stir in the tamari and ume vinegar. Gently stir the vegetables and the dressing together, to combine.
3. Divide the pasta between 2 plates. Sprinkle sesame seeds and cherry tomatoes over the top, and sprinkle with chipotle powder or cayenne pepper. Serve immediately so that the cucumber does not become too watery. For an intense flavor, add Thai basil, which works very well in this dish.