This keto-friendly vegan recipe is packed with healthy fats, low in carbs, and bursting with flavour. Perfect for a quick lunch or dinner! 🥑
Total Time: 15 mins
Servings: 2
Ingredients
2 medium zucchini/ courgette (spiralized into zoodles)1 ripe avocado2 tbsp olive oil1 clove garlic (minced)2 tbsp fresh lemon juice2 tbsp unsweetened almond milk (or coconut milk for extra creaminess)1/4 cup fresh basil leaves (optional)Salt and pepper to taste1/4 cup chopped walnuts or pine nuts (optional, for garnish)Cherry tomatoes, halved (optional, for garnish)
Instructions
- Prepare the Zoodles: Spiralize the zucchini into noodles. If you don't have a spiralizer, you can use a julienne peeler or buy pre-made zucchini noodles. Set aside.
- Make the Avocado Sauce:
- In a blender or food processor, combine the avocado, olive oil, garlic, lemon juice, almond milk, and basil (if using). Blend until smooth and creamy.
- Add salt and pepper to taste. Adjust consistency with a little more almond milk if needed.
- Warm the Zoodles (Optional):
- If you prefer warm zoodles, sauté them in a non-stick pan over medium heat for 2–3 minutes with a splash of olive oil. Don't overcook—they should remain slightly firm.
- Combine: Toss the zoodles with the avocado sauce until evenly coated.
- Serve: Plate the zoodles and garnish with chopped walnuts, pine nuts, or cherry tomatoes if desired.
Nutritional Highlights
Low-carb: Zucchini keeps the carb count minimal while still feeling like pasta.Healthy fats: Avocado and olive oil provide satiating fats that are perfect for keto.Vegan-friendly: Dairy-free, egg-free, and plant-based.
Bon-Appétit
Enjoy this creamy, vibrant dish that satisfies both keto and vegan lifestyles! 🌱🥑
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