Ingredients
Scale
- 2 zucchinis, spiralized
- 1 cup shelled & cooked edamame
- optional add-ins: extra veggies like bell peppers, carrots and purple cabbage
Creamy Avocado Lime Sauce
- 1 ripe avocado
- 1/2 cup spinach
- 1/4 cup fresh cilantro
- 2–3 slices of jalapeño (optional)
- fresh juice of 1 lime
- 1/2 cup water
- 1 teaspoon maple syrup (or agave nectar)
- 1/2 teaspoon tamari (or low-sodium soy sauce)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Start by spiralizing the zucchini and cooking the edamame according to the package’s directions. Combine them in a large bowl and mix well.
- In a food processor, blend up all ingredients for the Creamy Avocado Lime Sauce until smooth and creamy.
- Transfer sauce into the large bowl and toss with the zoodles.
- Enjoy!
Notes
- If you want to eat the zoodles warm for a more pasta-like feel, then lightly sauté them with nonstick cooking spray for about 5 minutes on the stove. Then toss with the avocado sauce and enjoy.
- If you plan on having leftovers, keep the sauce and zoodles separate in the refrigerator.
- Stays fresh for up to 2 days but best when eaten immediately.
Nutrition
- Serving Size: 2
