Zoodles (zucchini noodles) with Creamy Avocado Sauce
Tender spiralized zucchini tossed with a quick cilantro lime avocado sauce.
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: 310kcal | Carbohydrates: 14g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 457mg | Potassium: 917mg | Fiber: 8g | Sugar: 5g | Vitamin A: 471IU | Vitamin C: 39mg | Calcium: 42mg | Iron: 1mg
