Dairy-Free Creamy Avocado Pesto Zoodle Bowl
- Prep Time: 15 mins
- Cook Time: 4 mins
- Total Time: 19 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Remove pan from heat and pour avocado pesto mixture into the pan.
- Toss avocado pesto and noodles together with a fork until evenly mixed.
- Top with cracked pepper and serve immediately.