Ingredients
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2 medium zucchinis, spiralized
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1 ripe avocado
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1 clove garlic, crushed
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1 tbsp lemon juice
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1 tbsp extra virgin cold-pressed olive oil
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1/4 cup fresh basil leaves
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Salt and black pepper to taste
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Optional: cherry tomatoes, cucumber slices, hemp seeds
Instructions
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Spiralize the zucchini using a spiralizer or julienne peeler. Place in a bowl.
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Make the dressing by blending avocado, garlic, lemon juice, basil, olive oil, salt, and pepper until creamy.
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Combine zucchini noodles and dressing. Toss gently to coat.
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Garnish with optional toppings like cherry tomatoes and hemp seeds.
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Serve immediately for maximum freshness and texture.
Notes
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For added crunch, chill the zucchini noodles for 10 minutes before serving.
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Use fresh lemon juice and basil for the best flavor.
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Store leftovers in the fridge for up to 24 hours.
- Prep Time: 10
- Category: Salad
- Method: No-Cook
- Cuisine: Raw Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: uncooked vegan recipes, raw zucchini noodles, avocado dressing, no-cook vegan meals