Avocado Pesto Zucchini Noodles

Raw avocado pesto zucchini noodles that you can feel good about eating! Super easy to make, vegan, gluten-free, paleo recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

A while before you want to eat, take the spiralized zucchini noodles, salt them generously, and place them in a strainer over a bowl. Place in the refrigerator for at least 30 minutes.

Step 2

Meanwhile, to make the avocado pesto, combine the avocado, basil, miso, olive oil, lemon juice, and garlic in a blender or food processor until smooth. Add (plenty of) salt, pepper, and nutritional yeast (if using) to taste.

Step 3

Rinse the zoodles, squeeze them very gently to remove excess liquid without breaking them, and pat them with a clean towel to dry the surface.

Step 4

Fold the avocado pesto into the zucchini noodles. Also fold in the cherry tomatoes if using.

Step 5

Serve cold, as soon as possible. These avocado pesto zucchini noodles really taste best when eaten within 2 hours or so of being prepared, but if necessary, keep leftovers in the refrigerator in a loosely-covered container for up to 24 hours.

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