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.