Creamy Avocado Zucchini Noodles with Fresh Basil and Cherry Tomatoes
Light and refreshing zucchini noodles tossed in a silky avocado cream sauce, topped with burst cherry tomatoes and fresh basil. This vibrant spring dish is ready in minutes and packed with wholesome, satisfying flavours.
Ingredients
- 4 medium zucchini (about 800g total)
- 2 ripe avocados, halved and pitted
- 2 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil, divided
- 250g cherry tomatoes, halved
- 30g fresh basil leaves, roughly chopped
- 2 tablespoons pine nuts
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 60ml water
Instructions
Using a spiralizer or julienne peeler, create noodles from the zucchini. Place in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess moisture, then pat dry with paper towels.
In a food processor or blender, combine the avocado flesh, garlic, lemon juice, 2 tablespoons olive oil, water, a pinch of salt and pepper. Blend until completely smooth and creamy, scraping down the sides as needed.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 3-4 minutes until they begin to soften and blister slightly.
Add the zucchini noodles to the skillet and toss gently for 2-3 minutes until just warmed through but still slightly crisp.
Remove the skillet from heat and pour the creamy avocado sauce over the zucchini noodles. Toss gently to coat evenly.
Divide among four serving bowls and top with fresh basil, pine nuts, and red pepper flakes. Serve immediately while fresh.
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