Friday, February 22, 2013

Creamy Avocado Sauce with Zucchini Noodles

This may be the simplest of all sauces as it requires no cooking or dicing, but is full of vibrant flavor and good for you nutrients. It's an all around winner with its few ingredients and tasty palette. I paired mine with zucchini noodles, but you can of course use any noodles you would like, or even combining wheat & vegetable noodles. The avocado offers the creaminess of the sauce, but also simultaneously gives it a nice thickness to sauce. I simple loved it! You can of course add any additional spices or herbs to the mix, even some spinach would be a nice touch & serve alongside some chicken for a complete meal.

Creamy Avocado Sauce with Zucchini Noodles: (serves 2)
1/2 avocado
1 T lemon juice
1 garlic clove
1 tsp olive oil

2 zucchini or any squash

1 tomato, diced
chili flakes
1/4 red onion, chopped & sauteed


  • Prepare zucchini  peel zucchini with vegetable peeler into ribbons or slice into very thin strands. Place into a pan on medium heat with 1/2 cup water to cook the noodles. Add tomato & onions if desired. Let cook for about 7 minutes, until cooked, stirring occasionally  If noodles are sticking, add a little water at a time, to make sure they are simmering.
  • In a food processor, add all the ingredients & pulse until combined.
  • Place noodles & sauce (& any other mix-ins) together, gently combine & serve.


  1. mmm, this looks good! have you seen the vegan cashew sauces? I think that would be awesome with this

    1. Yes I have & would be so eager to try it, but sadly I am allergic to all nuts :( Especially using that for a delicious cheesecake, yum! Give it a try tho, would love to hear out it tastes, great idea!


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