Creamy Zoodles 

zoodles 3

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.


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.

IMG_0915 (2)


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

IMG_0916 (2)

avocado cream sauce 2

zoodles 2

zoodles 4

This recipe makes the perfect meatless meal (sprinkle with hemp seeds for protein) or an easy side dish.




One thought on “Creamy Zoodles 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s