Creamy Avocado Sauce for Zucchini Noodles
With a fantastic and easy homemade sauce, these avocado zoodles make for an incredible main course or refreshing cold side dish.
Servings: 6
Ingredients
- 2 avocados (peeled)
- ½ cup fat free Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon jarred minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- small handful basil leaves (I used about 25 leaves)
- 3 medium zucchinis
Instructions
- Scoop the flesh from the avocados.2 avocados
- In a food processor, pulse the avocado, yogurt, lime juice, garlic, salt, pepper, and basil leaves until smooth. Set aside.½ cup fat free Greek yogurt, 2 tablespoons lime juice, 1 teaspoon jarred minced garlic, ¼ teaspoon salt, ¼ teaspoon pepper, small handful basil leaves
- Use a spiralizer, food processor, or julienne slicer to cut the zucchini noodles to your desired thickness.3 medium zucchinis
- In a large bowl, toss the zoodles with the sauce until they are coated.
Notes
- To save time, you can purchase pre-spiralized zucchini noodles available in many grocery stores.
- For tips on scooping the flesh from avocados, see this post: https://dizzybusyandhungry.com/what-does-avocado-taste-like/
- If the sauce feels too thick, add a splash of water, milk, or more lime juice to reach your preferred consistency.
- Grate some lime or lemon zest into the sauce for an extra burst of freshness.
- Serve topped with cherry tomatoes, roasted pine nuts, or freshly grated lemon zest for added texture and color.
- This recipe is delicious with a side of crusty bread or a light side salad to round out the meal.
- You can skip the zoodles and instead serve the avocado sauce as a dipping sauce with fresh veggies like carrot sticks, cucumber slices, or bell pepper strips.
- Store any leftover sauce in the refrigerator for 1-2 days in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.
- The sauce can be frozen for up to 1 month, but it may separate slightly when thawed. Stir vigorously or blend again before serving.
- Leftover coated zucchini noodles can be stored for 1-2 days in the refrigerator, but note that the texture may decline. Freezing is not recommended.
Some suggested variations:
- Mix in grilled chicken, chickpeas, or shrimp to make it a complete meal. (See the recipe below to make chipotle shrimp.)
- Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
- Substitute basil with cilantro or parsley if desired.
- Top with shredded Parmesan or nutritional yeast for extra flavor, or sprinkle toasted almonds, cashews, or pumpkin seeds over the dish for added texture and a nutty flavor.
- Swap zucchini noodles for other veggie noodles like carrot or sweet potato spirals.
For the optional chipotle shrimp:
- ½ teaspoon chipotle powder (use more if you like things spicy!)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon lime juice
- 16 ounces medium shrimp (raw)
- In a medium bowl, combine the chipotle powder, salt, pepper, and lime juice.
- Add the shrimp and toss until coated.Spray a skillet with nonstick spray, and heat over medium.
- Add the shrimp and cook for about 4-5 minutes until the shrimp is opaque.
- Serve by placing the zoodles on each plate and topping with a few shrimp.
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 615mg | Fiber: 6g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 26mg | Calcium: 45mg | Iron: 1mg
