Garden Avocado Zoodles
15 min prep3 min cookEasy

Garden Avocado Zoodles

Spiralized zucchini in a bright avocado-pesto sauce with tomatoes and olives

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Zucchini noodles coated in a bright green sauce — avocado blended with Greek yogurt and pesto. Topped with diced avocado, cherry tomatoes, and Kalamata olives. Fresh, cold, and works great in summer.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/11

Zoodles & Toppings

  • 200gRaw zucchini, spiralized into zoodles
  • 20gAvocado, diced (for topping)
  • 40gCherry tomatoes, halved
  • 15g (~4-5)Kalamata or black olives, pitted and sliced
  • to tasteBlack pepper and sea salt

High-Protein Creamy Pesto Sauce

  • 60gPlain non-fat (0%) Greek yogurt or fat-free cottage cheese
  • 20gAvocado (for the sauce)
  • 10gTraditional green pesto
  • 5gNutritional yeast
  • 1 cloveGarlic, minced
  • a squeezeFresh lemon juice

👨‍🍳Method

1

Prep the Zoodles (Crucial Step)

10-15 min

Place the spiralized zucchini in a colander, toss with a generous pinch of salt, and let them sit for 10-15 minutes to draw out excess water. Pat them completely dry with paper towels.

💡If you skip this, your sauce will water down instantly and you'll end up with avocado soup instead of creamy noodles.
2

Blend the Sauce

2 min

In a small food processor or blender, combine the non-fat Greek yogurt (or cottage cheese), 20g of avocado, pesto, nutritional yeast, minced garlic, and a squeeze of fresh lemon juice. Blend until completely smooth, thick, and bright green.

💡The lemon juice does double duty — it keeps the avocado from browning and brightens the entire flavor profile.
3

Warm the Zoodles

1-2 min

Heat a non-stick skillet over medium heat with a quick spray of zero-calorie cooking spray. Add the dried zoodles and sauté for just 1-2 minutes until they are slightly softened but still have a crunch. Remove the pan from the heat.

4

Toss

1 min

Pour the blended avocado-pesto sauce over the warm zoodles in the pan. Toss gently until the noodles are fully coated in the creamy sauce.

💡Doing this off the heat prevents the yogurt from separating — the residual warmth of the pan is all you need.
5

Garnish & Serve

1 min

Transfer the coated zoodles to a serving bowl. Top evenly with your remaining 20g of diced avocado, cherry tomatoes, and sliced olives. Serve immediately.

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