Raw Avocado Pesto Zucchini Noodles for a Fresh, Fast Meal

Quick and refreshing Raw Avocado Pesto Zucchini Noodles make for a delightful, no-cook meal perfect for summer days.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Salad

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zoodles

2 medium Zucchini Spiralized for a pasta-like texture

For the Pesto

2 large Avocados Ensure they are ripe
1 cup Fresh Basil Can substitute with spinach or arugula
2 cloves Garlic Use to taste
2 tablespoons Lemon Juice Freshly squeezed
2 tablespoons Hemp Seeds Or substitute with Pine Nuts, Walnuts or Almonds
1 teaspoon Sea Salt Adjust to taste
1 teaspoon Red Pepper Flakes Adjust to taste

Equipment

Spiralizer
Food Processor

Method

Preparation

Begin by spiralizing medium zucchinis to create your zoodles, aiming for long, thin strands.
In a food processor, combine ripe avocados, fresh basil, garlic, lemon juice, and hemp seeds. Blend until smooth.
Pour the creamy avocado pesto over the spiralized zucchini noodles and toss until evenly coated.
Plate the zoodles and garnish with additional hemp seeds or nutritional yeast and a sprinkle of red pepper flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 5gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gSodium: 200mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 1 day. Drain excess liquid before serving for the best texture.

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