Zoodles with Avocado Sauce

I’m more than a little bit excited about our recent decision to feature recipes on our blog. For fear of spoilers I won’t post a screenshot, but my phone’s camera roll pretty much looks like a menu right now.

This isn’t to say, of course, that I’m any kind of expert in the kitchen. As is my role in this blog, I’ll be coming at this from a very amateur perspective. While I’ve cooked on and off in college and after, it’s certainly far from being a regular affair. So far this year, I’ve been pretty good about not ordering in, so we’ll see if it’s a habit I can stick with.

And it certainly helps to have a plethora of healthy, delicious recipes to work with. I’m no vegan by any means, but when I cook at home, I try to keep all plant-based; I tend to feel better after, don’t feel as guilty about overeating, and I enjoy the challenge! So I was very excited to journal my first attempt at an avocado sauce over zoodles.


I went with two cloves of garlic, as I typically can’t get enough. I would actually recommend using one though; since this recipe is completely raw, the garlic doesn’t cook down at all and it was strong. It wasn’t too bad while eating the meal itself, but I was tasting garlic on my breath the whole rest of the night. Whew.


And here’s where I’ll remind everyone:  if you’re squeezing lemon or lime juice directly onto your food, keep it rind-side down or else you risk seeds falling into your bowl.

I wish someone had reminded me. Oops.


So began an epic journey to try and pick out a slippery seed from small, crowded food processor.

And my efforts were rewarded by my finding…a second seed.


MOVING ON. Most recipes I’ve seen called for basil, but I had some spinach on hand so I used that instead. Not at all the same, but it ended up pretty delicious nonetheless.

Seriously, I was *this close* to licking the blade of the food processor once I tasted this (I didn’t). Overall I’d describe the sauce as very tangy and creamy, obviously full of avocado and garlic flavor. Refreshing and light!

I’ve made zoodles before, with a julienne peeler, but they were nowhere near as good or as easy as with The Inspiralizer.


I typically sauté my zoodles, but for this recipe I was afraid they would get too soft. I wanted them to stay crisp and light. I looked up a couple other ways to cook them, but settled on raw.

Some grape tomatoes added some beautiful color and texture.


Serves 2


2 zucchinis
1 ripe avocado
½ cup of spinach
1 clove of garlic
Juice from ½  lemon
½ tsp salt
1 tbsp olive oil
½ cup grape tomatoes


  1. Scoop the avocado, and combine with spinach, garlic, lemon, salt, and oil in the food processor. Pulse until smooth. Add additional salt to taste.
  2. Spiralize the zucchini (blade C, if you’re using the Inspiralizer). Toss with the avocado sauce.
  3. Halve the grape tomatoes. Stir into the noodles.

And that’s it! Completely raw, completely vegan, light, and filling. Enjoy!




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