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Raw Zoodle Pasta Salad with Avocado Pesto

Author Noelle Parton

Ingredients

  • Vegetables to spiralize - zucchini yellow crookneck squash, carrots, and beets
  • Chopped veggies of choice - bell pepper tomato, broccoli, cauliflower, kale, collard greens, etc.
  • Avocado
  • Basil
  • Greens - kale spinach, collard greens, arugula, etc.
  • Lemon Juice
  • Nutritional yeast
  • Garlic cloves
  • Himalayan sea salt and freshly ground black pepper to taste
  • Dulse or kelp flakes
  • Chopped basil and hemp seeds for garnish
  • Optional powder boosts to try - spirulina hemp seeds or other nuts/seeds like pumpkin, or fresh herbs like parsley

Instructions

  1. Spiralize your choice of vegetables. For this salad, I did one very large zucchini with a little carrot and beet thrown in, with the thin blade. Place in a large bowl.
  2. For the avocado pesto: avocado is your base, so this will be the majority of what you blend. Add your desired amounts of the other ingredients based on the flavor you're going for. I like my basil flavor mild, so I only use a small handful, but I like it extra tart, so I throw about 1/2 a lemon into my Vitamix. (Don't like basil? Leave out! Still delicious! ;) )
  3. Start with small amounts of these ingredients and blend to the consistency you like. Leave your sauce a little chunky, or blend until smooth and creamy (my preference!).
  4. Taste. Is there enough basil? Do you want more lemon or garlic? How's the salt? Adjust to your liking.
  5. Toss your noodles with your other veggies and avocado pesto until everything is well coated. There's texture from the noodles, but that sauce is so creamy and delicious on there! It's bright, clean, and refreshing. :) Enjoy!

Recipe Notes

You'll need a spiralizer and blender or food processor, I use a Vitamix.

*These are the veggies I use for my noodles, but others can easily be used. Butternut squash, sweet potatoes, parsnips, even jicama are a few others you can play with.