Creamy Avocado Zoodles
Spaghetti never looked so good. Spiralized zucchini gets wrapped in luxurious avocado and coconut milk. No gluten. No dairy. No guilt. Perfect topped with Paleo Thai meatballs, grilled chicken, or pork tenderloin.
Prep Time: 00:05
Cook Time: 00:05
6 medium zucchinis, spiralized
1 t coconut oil
2 Large avocados
1/4 c. coconut milk
2 t soy sauce
1 t sesame oil
1 zest and juice of lime
salt and pepper to taste
1Using vegetable spiralizer, cut zucchini into noodles.
2In food processor or high-powered blender, add avocado, coconut milk, soy sauce, sesame oil, lime juice, and lime zest. Blend until creamy and well combined. Salt and pepper to taste.
3Heat medium skillet and melt coconut oil. Add zoodles and sauté until softened, about 5-10 minutes.
4Serve with Paleo Thai Meatballs.
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