Name: Zucchini Noodles with Super-Green Avocado Basil Cream
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: Zucchini Noodles; 1-1.5 medium zucchini; Basil Avocado Cream; 1 large avocado; 3 leaves lacinto kale (or 2 handfuls greens of choice); 2/3 cup purified water; 1 small handful fresh basil (about 3 tsp if using frozen); 1 tbsp raw apple cider vinegar; 1 tbsp lemon juice (or juice from 1/2 small lemon); 1/4 cup hemp seeds; 1 medium garlic clove; 1/8 - 1/4 tsp pink himalayan salt; Optional; 1 handful cherry tomatoes; 2-3 basil leaves, chopped; Pepper to taste

Scale

Ingredients

Zucchini Noodles
1–1.5 medium zucchini
Basil Avocado Cream
1 large avocado
3 leaves lacinto kale (or 2 handfuls greens of choice)
2/3 cup purified water
1 small handful fresh basil (about 3 tsp if using frozen)
1 tbsp raw apple cider vinegar
1 tbsp lemon juice (or juice from 1/2 small lemon)
1/4 cup hemp seeds
1 medium garlic clove
1/8 – 1/4 tsp pink himalayan salt
Optional
1 handful cherry tomatoes
2–3 basil leaves, chopped
Pepper to taste

Instructions

Turn zucchini into zucchini noodles (or ‘zoodles’) using a spiralizer.
Blend avocado cream ingredients in food processor or high speed blender until smooth and creamy.
Pour avocado cream over zucchini noodles.
Optional: Garnish with cherry tomatoes, basil and pepper.

Notes

If you don’t have a Vitamix or similar high-speed blender, a trick is to start by blending the liquids (water, lemon juice and apple cider vinegar) with the greens (kale, spinach or other). Once the greens are fully blended, add the rest of the ingredients one by one.