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+ servings

Zucchini Noodles with Creamy Avocado Sauce and Sun-dried Tomatoes

Servings: 3
Author: Mizpah Matus



  • 4 medium zucchinis
  • Juice of 1/2 lemon
  • 1 tablespoon extra-virgin olive oil
  • Dash of Himalayan salt

Creamy avocado sauce:

  • 1 avocado
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1 clove garlic crushed
  • 1/4 teaspoon Himalayan salt
  • Black pepper or cayenne to taste optional
  • 1/4 cup water as needed

To assemble:

  • 3 cups butter or oak lettuce
  • 1/2 cup sundried-tomatoes


  • Spiralize the zucchinis.
  • Sprinkle noodles with Himalayan salt, juice of 1/2 lemon and 1 tablespoon olive oil. Toss well.
  • Allow to sit for 20-30 minutes then drain off excess water..
  • To make the sauce place avocado in a blender or food processor with basil, garlic and juice of 1/2 lemon. Add as little water as necessary to facilitate blending.
  • Blend or process until creamy then drizzle in olive oil with the motor running on low.
  • Taste sauce and adjust the seasonings to your preference.
  • To assemble place lettuce in the bottom of the bowl then add zucchini noodles.
  • Spoon sauce over the noodles then arrange sun-dried tomatoes on the top.
  • Enjoy immediately.
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