Creamy Zoodles

Yesterday was meatless Monday and I made the most delicious, creamy, avocado pasta salad. This simple recipe for creamy “zoodles” makes the perfect side dish or easy weeknight meal. No cooking makes it the ideal dish for those hot summer nights (I promise they’re coming).

The creamy avocado adds amazing skin loving fats and vitamin E while the raw zucchini adds amazing crunch, fiber and energy promoting B vitamins.

Ingredients:

4 zucchini’s (I did one per person)

1 ripe avocado

2 Tbsp olive oil

Juice of 1/2 – 1 lemon

1/4 – 1/2 tsp chili flakes

Salt and pepper to taste

1/4 cup cilantro, chopped

1/4 cup goat cheese (I used a Chive variety, but if not add 2 Tbsp chives)

*to make vegan you can use 1/4 cup raw cashews (soaked for 4 hours) and 2 Tbsp chives. This will mimic the goat cheese.

Directions:

Using a spiralizer, turn your zucchini into spaghetti noodles. *don’t have a spiralizer, just use a vegetable peeler to make linguine style noodles.
In a food processor combine avocado, oil, lemon juice, chili flakes, salt, pepper, goat cheese (or cashews), and cilantro.
Pulse to purée until everything is combined and creamy.
Toss zucchini with the cream sauce to combine and serve.