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Zoodles (zucchini noodles) with Creamy Avocado Sauce

4.75 from 4 votes
Zoodles (zucchini noodles) with Creamy Avocado Sauce | Creme de la Crumb
Tender spiralized zucchini tossed with a quick cilantro lime avocado sauce.
Prep Time: 15 minutes
Cook Time: 5 minutes
0 minutes
Total Time: 20 minutes
Servings:4 servings

Ingredients

  • 2-3 large zucchini, (or 3-4 small zucchinis)
  • ¼ teaspoon salt
  • 2 avocados
  • juice of 1 lime
  • large handful of cilantro, (about ⅓ cup loosely packed)
  • 2 teaspoons minced garlic , (or 1 teaspoon garlic powder)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • ¼ cup olive oil
  • water as needed

Instructions

  • Slice the ends of your zucchinis off. Use a spiralizer to make your zucchini noodles. (My spiralizer has two blade sizes, I used the "large" spiral). Fill a large pot with 2-3 inches of water. Add 1/4 teaspoon salt and bring to a boil. Add zucchini noodles and boil about 2 minutes (do not over boil! They will turn mushy!) drain and set aside.
  • Add avocado, lime juice, cilantro, garlic, salt, pepper, and olive oil to a food processor or high powered blender. Pulse until smooth. Add water 1-2 tablespoons at a time, pulsing between each, as needed til mixture reaches a pourable consistency.
  • At this point you can serve your sauce at room temperature and pour it over your zucchini noodles immediately, OR you can transfer mixture to a microwave safe bowl and heat it up for a few seconds to serve it warm - both are delicious!
  • Toss noodles with sauce and serve. Garnish with additional chopped cilantro and/or toasted pine nuts if desired.

Notes

Zucchini noodles and sauce can be made in advance and stored in fridge in airtight containers until ready to use. 

Nutrition

Calories: 310 kcal, Carbohydrates: 14 g, Protein: 4 g, Fat: 29 g, Saturated Fat: 4 g, Sodium: 457 mg, Potassium: 917 mg, Fiber: 8 g, Sugar: 5 g, Vitamin A: 471 IU, Vitamin C: 39 mg, Calcium: 42 mg, Iron: 1 mg
Course: Main Course
Cuisine: American
Author: Tiffany