Zucchini Noodles with Avocado Pesto
This light and flavorful lunch option combines the anti-inflammatory benefits of leafy greens, nuts, and olive oil. Avocado adds a creamy texture and a boost of healthy fats, making this dish not only delicious but also very beneficial for reducing inflammation.
Anti-Inflammatory Ingredients
Ingredients
- 2 large zucchini
- 1 large ripe avocado
- 1 garlic clove
- 1 cup baby spinach
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Using a spiralizer, turn the zucchini into noodles and set aside in a large bowl.
In a food processor, combine the avocado, garlic, spinach, basil, pine nuts, lemon juice, olive oil, water, salt, and pepper. Blend until smooth.
Toss the zucchini noodles with the avocado pesto until well coated.
Serve immediately, garnished with additional pine nuts and basil leaves if desired.
Nutritional Information
380
Calories
6g
Protein
24g
Carbs
31g
Fat
10g
Fiber
Tags
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