Craving for pasta? Try this gluten-free (and guilt-free) zucchini noodles with an incredible avocado cream sauce.
- 5 large zucchinis, washed
- 1 TBSP coconut oil
- 1 large (or 2 small avocados, pit removed
- 15 fresh basil leaves
- 1 tsp. Sea salt
- ½ tsp. Black pepper
- 3 garlic cloves, crushed
- 2 TBSP extra virgin olive oil
- ½ lemon, squeezed
Julienne or spiralize your zucchini and place in a colander. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. You can also place the zucchini in some paper towels and squeeze gently to remove any remaining moisture.
Place all of the sauce ingredients in a food processor and blend until smooth. (If making this dish raw, stop here and just mix the sauce in with the noodles and serve)
Add the coconut oil to a sauté pan over medium high heat and allow to melt. Add the zucchini and cook for about 2 minutes. Add the sauce and toss with kitchen tongs to ensure all of the zucchini noodles are coated in sauce. Cook for another 2-4 minutes or until heated through.
Top with chicken or baked salmon.
Original Recipe from Paleo Cupboard