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–+ servings

Raw Avocado Garlic Zucchini Noodles (Zoodles)

A delicious raw vegan dish perfect for hot summer days and when you are looking for a pasta-like experience but much lighter. Zoodles can also be a great addition to a gluten-free diet.
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Total Time 15 minutes
Course Main Course, Salad, Side Dish
Servings 2
Calories 407 kcal

Equipment

  • 1 spiraliser
  • 1 blender or food processor

Ingredients
  

  • 2 zucchinis
  • 1 avocado ripe
  • 2 cloves garlic
  • 1 tbsp wholegrain mustard
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil extra virgin
  • 1 tbsp coconut yoghurt optional
  • 1 tsp honey
  • 1 tsp salt
  • 2 tbsp pine nuts toasted

Instructions
 

  • Slice the ends of your zucchini off. Use a spiraliser to make your zucchini noodles.
  • If you want to dehydrate your zoodles, place them in a strainer over a larger bowl or in the sink. Sprinkle about 1/2 teaspoon of sea salt over the zucchini and toss to coat. Allow the zucchini to sit for 15-20 minutes to allow excess liquid to drain. After the zucchini has drained, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.
  • To make the sauce, to a blender add avocado, garlic, mustard, honey, olive oil, coconut yoghurt and salt. Blend until mixture is creamy.
  • Pour sauce on zucchini noodles. Toss and serve. Garnish with toasted pine nuts.

Nutrition

Calories: 407kcalCarbohydrates: 27gProtein: 10gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gPotassium: 1260mgFiber: 12gVitamin A: 547IUVitamin C: 46mgCalcium: 57mgIron: 3mg