Two days of Spring weather and I’m already pulling out the summertime recipes, but who doesn’t love some noodz?! Not nudes… NOODZ! Zucchini noodles, that is! I crack myself up…
This dish makes for the perfect lunch, light dinner, or side dish. Zucchini noodles make for a great low calorie alternative to traditional pasta and are also loaded with anti-inflammatory properties. This dish is also full of nutrients – like protein from the avocado, and antioxidants from the basil and grape tomatoes. I’m tellin’ ya… this dish is a winner!
Not to mention, spiralizing zucchini into noodles is so much fun! Super satisfying, quick, and easy.
Creamy Zucchini Noodles
Ingredients
- 1 Zucchini
- 1 Avocado ripe
- 1 handful Basil (cilantro would work nice here too)
- 1/3 cup Corn organic
- 1 handful Grape Tomatoes quartered
- Salt & Pepper to taste
- 3 tablespoons Lemon Juice OR the juice of 1 lemon
- 1/2 cup filtered water or dairy-free milk
Instructions
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Using a spiralizer, create noodles out of the zucchini OR buy pre-packaged zucchini noodles.
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Blend the avocado (saving some for garnish, if you so choose), water or dairy-free milk, lemon juice, basil, salt and pepper until smooth.
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Pour the creamy avocado sauce over the noodles.
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Add the corn and grape tomatoes.
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Optional: garnish with more basil and avocado slices. I've garnished with chives too (as shown above) and it was also yum.
