Go Back
–+ servings
Zucchini and Yellow Squash Zoodles With Avocado Basil Pesto
Print

Zoodles With Avocado Basil Pesto

Zoodles With Avocado Basil Pesto
Course Main Course
Cuisine American
Keyword avocado, basil, zoodles
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 322kcal
Author Alkaline Recipes

Ingredients

Salad

  • 2 zucchini
  • 2 yellow squash
  • 2 red peppers

Pesto

  • 1 avocado
  • 1 teaspoon sea salt
  • ¼ cup pine nuts
  • 1 cup fresh basil leaves, not stems
  • ¼ cup olive oil or water for oil free option
  • 4 cloves of garlic
  • Juice of 1 lemon
  • 2 tablespoon lemon zest

Garnish

  • 2 tablespoon Toasted Pine Nuts
  • 2 tablespoon pomegranate seeds

Instructions

Salad

  • Spiralize the zucchini and yellow squash.
  • Slice red peppers
  • Blot all vegetables with towel to remove moisture.

Pesto

  • Blend all ingredients in high speed blender.
  • Add to vegetable bowl.
  • Top with toasted pine nuts and pomegranate seeds

Nutrition

Serving: 1g | Calories: 322kcal