Zucchini noodles with Avacado pesto
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
- 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.
- Toss the noodles: Place the spiralized zucchini noodles in a large bowl and toss them with the avocado pesto until evenly coated.
- 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
Leave a Comment:
Be the first to comment!
