Zucchini noodles with Avacado pesto

by Happy Fat Girl

2025-01-26 0 Likes

---

---

Zucchini and avocado are a match made in healthy eating heaven! Zucchini is low in calories, high in water content, and packed with essential vitamins like vitamin C and potassium. It’s an excellent way to add more vegetables to your diet while keeping meals light and refreshing. Meanwhile, avocados bring a creamy texture and a boost of heart-healthy monounsaturated fats, making this dish both nutritious and indulgent. This recipe is a simple yet delicious way to enjoy a pasta-like dish without the carbs, perfect for a quick lunch or a vibrant dinner.

Ingredients

• 2 medium zucchinis (spiralized)
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts or walnuts
• 1 garlic clove
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions

1. Prepare the pesto: In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Blend until the mixture is smooth and creamy. Adjust seasoning as needed.
2. Toss the noodles: Place the spiralized zucchini noodles in a large bowl and toss them with the avocado pesto until evenly coated.
3. Garnish and serve: Top the zucchini noodles with halved cherry tomatoes for a pop of color and flavor. Serve immediately and enjoy your vibrant, healthy meal!

Additional Tips

• Add protein: Toss in grilled chicken, shrimp, or chickpeas for added protein.
• Roast your tomatoes: For a deeper flavor, roast the cherry tomatoes in the oven with a drizzle of olive oil and salt before garnishing.
• Storage: If you have leftovers, store the pesto and zucchini noodles separately to prevent sogginess. The pesto can be refrigerated for up to 2 days.

---

Tags: Avocado pesto, how to make zucchini noodles, ingredients for avocado pesto, avocado pasto zucchini, healthy low-carb pasta, plant-based summer meal

---

---

Be the first to comment!