Zoodles with Avocado Sauce
I am SO excited about my new toy! Spiralizers
I’m not a big fan of raw zucchini, but I actually really liked the flavor and texture of this dish. I think the avocado sauce helped to cover up some of that raw flavor, and the thin texture made these “noodles” more fun to chew. Zucchini is high in phosphorus and potassium, so this dish will do more than just make your taste buds happy!
Noodles are normally made with refined grain flour, which is high on the Glycemic Index. If you have diabetes or need to watch your carbs, noodles should be a very small portion of your diet…actually, I think most people would benefit from eating less carbs, but it’s especially important for diabetics! I eat quinoa or brown rice noodles once or twice a week usually, and make sure to cook them al dente. Slightly undercooked noodles take longer for your system to process, which means that the carbs aren’t dumped into your system as quickly. Zoodles, though, are the best option for low carb pasta dishes. They’re very low in calories, too, which will help you lose weight…another important factor in dealing with diabetes naturally.
Before we get to the recipe for the Zoodles with Avocado Sauce, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 3 Zucchinis
- 3 Tsp Fresh Lemon Juice
- 1 Avocado
- 2 Tbsp Walnut Oil (Can substitute with a different oil)
- 1/2 Tsp Sea Salt
- 1/4 Tsp Freshly Ground Pepper
- 3 Garlic Cloves (smashed in a garlic press)
- 2 Tbsp Water (Or as needed)
- Spiralize the zucchini into ribbon zoodles and set them aside in a large bowl. Cut them to your desired length.
- Combine the remaining ingredients, except water, in a medium bowl. I use a pastry cutter to make my avocado smooth. Stir in the water if you want to make the consistency looser.
- Mix together the zoodles with the sauce when you're ready to serve it. Tossing it with tongs worked the best for me. Enjoy!
I used walnut oil for this recipe, because it is high in omega 3 fatty acids, which are anti-inflammatory and SO good for you. Most other vegetable and nut oils are high in omega 6's. Feel free to substitute with whatever oil you have around, though!
If you want to make this ahead of time, store the zoodles and sauce separately in the fridge. Put an avocado pit in the sauce and cover it with parchment paper placed directly on top of it...don't let any air get in, or the sauce will turn brown. Mine lasted over night like this.