Zoodles With Avocado Basil Pesto

I have to admit, whenever a get a new kitchen toy, I make all the things that I can with it. My newest gadget is the Veggie Bullet.  (Not sponsored, just use it and like it).  It makes zoodles, and more zoodles quickly, and as you know, zoodle gadgets aren't always easy to use.  Using zucchini and yellow squash, I made this Zoodles With Avocado Basil Pesto dish for lunch.  The secret to the great flavor in this dish is the Pesto--see if you agree.  Vegan, gluten free and dairy free.

Zoodles With Avocado Basil Pesto

Alkaline Recipes

Zoodles With Avocado Basil Pesto

5 from 1 vote

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Prep Time 30 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 4

Calories 322 kcal

Ingredients

  

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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: 1gCalories: 322kcal

Keyword avocado, basil, zoodles

Tried this recipe?Let us know how it was!

Tools used in this recipe:

Veggie Bullet- perfect for zoodles

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