Creamy Avocado Zoodles

Summer has us searching for lighter, in-season, fare, and spiralized veggie noodles of all varieties are "in." I'm taking it back to basics with the good ole zucchini noodle - 'zoodle.' I use this OXO spiralizer, it's inexpensive, easy to clean, and gets the job done. These Creamy Avocado Zoodles are another simple, minimal ingredient recipe that can easily be whipped up on a weeknight. Just two zucchinis makes enough for about 4 helpings, and the fiber in the summer squash and avocado [10g per cup!], plus the dose of monounsaturated heart healthy fat from this creamy fruit, leaves you feeling satisfied on a lighter, greener, meal.

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CREAMY AVOCADO ZOODLES

INGREDIENTS

  • 2 zucchinis, spiralized

  • 1 large avocado, pitted

  • 1 handful of parsley, +more for garnish

  • 2 tbsp. chopped scallions

  • 1/2 tsp. minced garlic

  • 1/4 cup olive oil

  • 1 1/2  lemons, juiced

  • 2 tbsp. water [+more to thin if needed]

  • S + P, to taste

  • Red pepper flakes, a dash or two

INSTRUCTIONS

  1. Place all ingredients, aside from the zucchini and 1 tsp. of olive oil, in a mini food processor/blender. Blend until smooth.

  2. In a large pan, heat 1 tsp. olive oil on medium high heat. Add zoodles and avocado cream sauce. 

  3. Continually stir for 5-8 minutes until warm and zoodles are completely coated with the avocado cream sauce. Garnish with parsley and consider serving with a lean protein [salmon goes really well with this!].

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Main Dishes, Lunch, Dinner, Side DishesLara Harrisspiralized, spiralizer, zoodles, zucchini, avocado, cilantroComment