Dairy-Free Creamy Avocado Pesto Zoodle Bowl

Creamy Zucchini noodles and avocado pesto is a delicious paleo and vegan recipe ready to go in a matter of minutes! | via


  • 1 avocado
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt, divided
  • 4 cloves garlic, divided and pressed
  • 1/4 teaspoon lime juice
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/8 teaspoon onion salt
  • 3 zucchini, julienned or spiralized (patted dry or drained in a colander)
  • 2 tablespoons coconut oil
  • Cracked pepper for garnish


  1. In a high-speed blender, combine avocado, olive oil, 2 cloves pressed garlic, 1/4 teaspoon sea salt, lime juice, parsley, cilantro, and onion salt. Blend until smooth and herbs are chopped into small pieces.
  2. In a large sauté pan, combine zucchini noodles, coconut oil, 1/4 teaspoon sea salt, and garlic and saute for about 3-4 minutes or until the noodles have been warmed and absorbed the coconut oil, garlic, and salt.
  3. Remove pan from heat and pour avocado pesto mixture into the pan.
  4. Toss avocado pesto and noodles together with a fork until evenly mixed.
  5. Top with cracked pepper and serve immediately.