Creamy Avocado-Spinach Pesto Zoodles

Ingredients

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Spinach

  Raw

  3 cup or 90g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ½ oz or 14g

• Garlic

  Raw

  2 clove or 6g

• Limes

  Raw

  ½ fruit or 34g

• Salt

  Table

  ½ tsp or 3g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Zucchini

  Summer squash, includes skin, raw

  6 medium or 1.18kg

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

Directions

1. Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy (if it’s too thick add water, one tablespoon at a time).
2. Take a taste and adjust seasoning. Add olive oil and set aside.
3. Use a spiralizerto create zucchini noodles (always read the directions for your spiral slicer as they vary by brand). If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
4. Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
5. Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.

Similar Foods

• Veggie Pesto Plate
• Avocado Pesto Pasta