Zucchini Noodles with Creamy Avocado Sauce
10 ingredients · 10 minutes · 4 servings
1 cup Basil Leaves (plus additional for garnish)
1/4 cup Extra Virgin Olive Oil
2 tbsps Lemon Juice
1/4 cup Pumpkin Seeds (plus additional for
1 tbsp Nutritional Yeast
1/4 tsp Sea Salt
3 tbsps Water
4 Zucchini (large)
1 cup Cherry Tomatoes (halved)
1. In a blender or food processor, add the basil, avocado, extra virgin olive oil, lemon juice, pumpkin seeds, nutritional yeast and sea salt. Blend while slowly adding the water to thin.
2. Spiralize the zucchinis and add to a bowl. Toss with the avocado sauce and add the tomatoes, extra pumpkin seeds and basil. Divide between bowls and enjoy!
Leftovers: Refrigerate sauce separate from the ingredients in an airtight container for up to three days. The sauce will turn brown over time, so this dish is best enjoyed within the same day.
More Flavor: Add garlic and/or chili flakes to the sauce.
Additional Toppings: Serve with a protein of your choice such as fish, chicken or roasted chickpeas.