Happy Sunday, friends! In the U.S., it is Memorial Day weekend. A time to honor those men and women who died while serving and protecting the U.S. I am thankful to them.

Finally, something savory and super nutritious! I think I may have upped my green game with this dish. I am so excited to share this wholesome recipe with you. It is creamy, flavorful, satisfying and packed with all kinds of nutrients. Here is my “Cilantro, Avocado & Zucchini Noodles!” This veggie noodle recipe is one of the ways I try to add more vegetables and fruits into my daily meals. I hope you like it!

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Here’s the truth, I really want to eat healthier. In order to do that, I need to incorporate more organically grown fruits and vegetables into my recipes. Of course, I will include the occasional classic flour cakes and the like, but it’s really all about moderation. I will try to introduce healthier ingredient substitutions or options for classic sweet and savory recipes or create something entirely new.

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For this recipe, I made a “pasta sauce” that includes my favorites; cilantro, lime, avocado, arugula, garlic and zucchini. This combination is absolutely delicious and very creamy. I hope you try to make it too. If you like spicy foods, try adding red pepper flakes or ground cayenne. I love spicy foods so this spicy kick just seals the deal for me. Otherwise, this recipe is good all on its own. 🙂

Enjoy your Memorial Day weekend!

❤ Deborah.


Cilantro, Avocado & Zucchini Noodles

Ingredients

noodles:

+ 3-4 zucchinis

creamy sauce:

+ 1 garlic clove, peeled
+ 1 cup zucchini, sliced or chopped
+ 1/2 cup arugula
+ 1/2 cup cilantro
+ 1/2 cup lime juice or 1 lime (squeezed)
+ 1 avocado
+ 1 cup of water
+ 1/8 tsp. pink himalayan salt
+ 1/8 tsp. red pepper flakes or ground cayenne pepper (optional)

equipment/tools:

+ spiralizer
+ blender or food processor

Instructions

noodles:

  1. Chop both ends of each zucchini to make it easy to mount the zucchini to the spiralizer.
  2. Mount the zucchini in between the spiralizer and blade. Please read your spiralizer’s instructions.
  3. Use a plate or a bowl to collect the spiralized zucchini noodles.
  4. Leave the spiralized zucchini noodles aside and make the creamy sauce.

creamy sauce:

  1. Into a blender or a food processor, add the water first.
  2. Next add the arugula and cilantro.
  3. After adding the leafy ingredients, add the zucchini, garlic and avocado.
  4. Next pour the lime juice and blend all ingredients at medium to high speed.

How to assemble dish:

  1. Pour the zucchini noodles into a large bowl for mixing.
  2. Pour the creamy sauce into the bowl of zucchini noodles and mix with a salad spoon or with your hands.
  3. Once the creamy sauce is fully incorporated, sprinkle pink himalayan salt, then serve the dish into a bowl or plate and enjoy! ❤ (Tip: Add or sprinkle topping of your choice. In this dish, I sprinkled red pepper flakes.) 

2 thoughts on “ Cilantro, Avocado & Zucchini Noodles ”

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