I was inspired by FullyRaw Kristina's Fettuccine Alfredo except I'm not a fan of zucchini noodles and didn't have the herbs she used.  I only made a small portion to start with because I'm a picky eater but this is going to be a go-to recipe.  My happy SAD eating husband insists it's a keeper.  Also, I kept tasting it as I went so you'll see the adjustments I made below.  Feel free to customize this to your taste and texture preferences - I did.

If you want to make this as 811 legal as possible, sub the garlic with scallions.

I haven't had Fettuccine Alfredo in 5+ years easily so this tasted delicious.  If you've eaten it in the last month, I hope you won't be disappointed.  *grin*

Ingredients

• 3 cucumbers
• 1 big zucchini
• 1/2 bunch parsley
• juice of 1/2 lemon
• 1/3 tsp garlic granules (I have no garlic cloves in the house but I'll start with 1/2 clove next time because garlic, in general, is too strong for my tastes now but this needed the oomph for flavour) use scallions to be 811 legal
  
• 1/4-1/2 cup pine nuts

Method

I shredded the cucumber in my food processor and they were like short angel hair noodles. Let the cucumber drain for an hour because you'll have a soup otherwise. Squeeze more liquid out if you want a drier salad.  Make sure someone drinks the cucumber juice later because it would be a crime to toss it.

Peel and chop the zucchini and put in a blender.

Add 1/4 cup of the pine nuts, to start. 

Add the lemon juice, being careful to keep pits out if you're squeezing straight into the blender.

Add some parsley (determined by how much you like it; I started with 3 sprigs and kept adding until it tasted "right")

Add 1/2 clove garlic or scallions, to start.

Blend and taste.

I added more pine nuts because I may have used more zucchini than Kristina did and the dressing didn't have that thick and creamy look like in the video.  A total of 1/2 cup made this dressing have the consistency that Kristina's did.

Pour over the drained cucumbers and gobble it up.

If you have any dressing left (I ran out of cucumbers and am so glad I did!), save it for the next day. I put the sauce back into the blender, added 1/2 red bell pepper/capsicum and 2 pitted dates and turned it into a red sauce.  This time I shredded 5 cucumbers because it tasted even better than the Rawfredo sauce