To make these Avo Zoodles I used a spiralizer that was a Christmas present from our daughter last winter. It's a simple kitchen gadget that's easy to use, and quick to clean, that transforms vegetables into raw, vegan, delicious noodles, ready to eat in minutes.
You can find a spiralizer here.
Avo Zoodles
Ingredients:
- 4 medium zucchini
- 1/2 cup fresh cilantro, chopped
- 2 medium tomatoes, chopped
- 1/2 cup sliced black olives
- 1 large, ripe avocado (stem falls off easily when fully ripe)
- 3 large cloves garlic, minced
- 2 teaspoons lime juice
- 1/4 teaspoon dried basil
- 1 Tablespoon of extra virgin olive oil
- A dash of Himalayan pink sea salt & black pepper to taste
- Sriracha sauce optional
Directions:
1. Cut the zucchini stems off, then over a medium glass bowl push and twist the zucchini through one end of the spiralizing tool. Repeat for each zucchini, then julienne the leftover nubs afterward, so as to not waste anything.
2.) Add the olives, tomatoes, and cilantro to the bowl and toss together with the zoodles.
3. In a separate smaller bowl, place oil, basil, garlic, lime and diced avocado (with the pit removed) and mash together with a fork until creamy.
4.) Add the avocado mixture to the zoodles and toss together with a large fork to coat.
5.) Salt and pepper to taste. Add a dash of Sriracha sauce for heat if desired.
* Serves 2-4
Carb free, gluten free, paleo, vegetarian, vegan, whatever... This is a delicious way to enjoy pasta without the head-fog often felt after traditional pasta.
If you try this recipe, or have another favorite way to enjoy zoodles, please drop me a note with a link in the comments below.
