#EverydayInspiralized: Zucchini Noodles with Creamy Avocado Lime Cilantro D
Try this #EverydayInspiralized: Zucchini Noodles with Creamy Avocado Lime Cilantro D recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- salt and pepper
- salt and pepper to taste
- for the sauce:
- 1/2 teaspoon chili powder
- 2 tablespoons chopped cilantro
- 2 teaspoons olive oil
- for the rest:
- 2 medium zucchinis blade d noodles trimmed
- 1 cup halved cherry tomatoes
- 1 lime, juiced
- 1 teaspoon minced jalapeno
- 1 ripe avocado peeled and pitted
- 1 small clove of garlic minced
- water to thin if needed
- 1 medium ear of corn kernels shaved off
- Carbohydrate 2.64213249999224 g
- Cholesterol 0 mg
- Fat 1.2645824981989 g
- Fiber 0.744400001907392 g
- Protein 0.525826249995499 g
- Saturated Fat 0.176353499751426 g
- Serving Size 1 1 Serving (63g)
- Sodium 83.1099479165336 mg
- Sugar 1.89773249808485 g
- Trans Fat 0.0652924999508524 g
- Calories 22 calories
Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.Divide the dressed noodles into two to three plates and top with corn and tomatoes.
