Zucchini Noodles with Avocado Sauce


This is a delicious low-carb alternative to your standard pesto pasta. Filled with vegetables, protein and healthy fat, it is sure to satisfy every craving!

I’ve tried so many diets and carbs weren’t allowed in any of them. I could live with no fat or even without desserts and other sweet treats, but I couldn’t live without carbs. That’s why these diets didn’t work for me. I lost 26 pounds or 12 kilos, but it was hard to keep the weight off. I’m following a high carb diet now and I’m so happy and healthy. If you eat healthy carbs like rice or potatoes, you don’t have to be afraid to gain weight, just avoid refined carbs and excess fat in your diet.


  • 1 zucchini
  • 1 1/4 cup basil (30 g)
  • 1/3 cup water (85 ml)
  • 4 tbsp pine nuts
  • 2 tbsp lemon juice
  • 1 avocado
  • 12 sliced cherry tomatoes


Make the zucchini noodles using a peeler or the Spiralizer.

Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth.

Combine noodles, avocado sauce and cherry tomatoes in a mixing bowl.

These zucchini noodles with avocado sauce are better fresh, but you can store them in the fridge for 1 to 2 days.


Feel free to use any veggies or fresh herbs you have on hand. You can also spiralize other veggies like carrots, beet, butternut squash, cabbage, etc.

Any nuts can be used instead of the pine nuts, or even seeds.


  • serving size: 1/2 of the recipe
  • calories: 313
  • sugar: 6.5 g
  • sodium: 22 mg
  • fat: 26.8 g
  • saturated fat: 3.1 g
  • carbohydrates: 18.7 g
  • fiber: 9.7 g
  • protein: 6.8 g

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