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Raw Avocado Pesto Zucchini Noodles

Raw Avocado Pesto Zucchini Noodles for a Fresh Summer Feast

A light, vibrant, and refreshing dish featuring zucchini noodles and creamy avocado pesto, perfect for summer dining.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salads
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Noodles
  • 2 medium Zucchini Spiralize or julienne for noodle texture
  • 1 pinch Sea Salt Enhances natural flavor
For the Avocado Pesto
  • 2 ripe Avocados Ensure they are ripe for a creamy consistency
  • 1 cup Fresh Basil Essential for fresh pesto flavor
  • 2 cloves Garlic Fresh minced garlic
  • 2 tablespoons Lemon Juice Adds brightness
  • 3 tablespoons Hemp Seeds For added protein and nuttiness
  • 1 teaspoon Red Pepper Flakes Adds a hint of spice

Equipment

  • Spiralizer
  • Food Processor
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Begin by washing and drying the medium zucchinis. Using a spiralizer, create long noodle-like strands and cut into smaller pieces. Toss in a mixing bowl.
  2. In a food processor, combine ripe avocados, basil leaves, minced garlic, lemon juice, and hemp seeds. Blend until velvety smooth.
  3. Pour the avocado pesto over zucchini noodles. Toss gently with tongs for 1-2 minutes until coated.
  4. Serve immediately or refrigerate until ready. Garnish with extra hemp seeds or red pepper flakes if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 8gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 23gSodium: 200mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Enjoy immediately for best flavor and texture. Use ripe avocados for a creamy sauce.

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