Raw Zucchini “Spaghetti” with Avocado Pesto Sauce
Servings: 2 Servings
Calories: 435kcal
Ingredients
- 1 large zucchini ends trimmed and spiralized into “spaghetti”
- 1 large just-ripe avocado peeled and pitted
- ½ cup pine nuts or raw walnut pieces
- 1 cup lightly packed fresh basil leaves
- ¼ cup lightly packed fresh parsley leaves
- 1 small garlic clove chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice Fine sea salt to taste
- 1 large tomato diced
- 2 medium green onions sliced
- 2 tablespoons nutritional yeast optional
Instructions
- Using a spiralizer, convert the zucchini to “spaghetti” (see note). Place in a medium bowl.
- In the bowl of a mini food processor or blender, blend the avocado, pine nuts, basil, parsley, garlic, vinegar, lemon juice, and salt until smooth. Add to the bowl with the zucchini and toss until all of the zucchini is evenly coated. Add the tomato and green onions and toss again. Divide between 2 plates and sprinkle each with 1 tablespoon of the nutritional yeast, if using. Serve immediately.
Notes
If you don’t have a spiralizer, you can use a regular vegetable peeler drawn lengthwise along the zucchini to create “fettuccine” strips instead of “spaghetti.”
Nutrition
Calories: 435kcal | Carbohydrates: 26g | Protein: 12g | Fat: 34g | Saturated Fat: 4g | Sodium: 29mg | Potassium: 1295mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2240IU | Vitamin C: 53.8mg | Calcium: 103mg | Iron: 3.5mg