Creamy Avocado Spinach Pesto Zoodles
Ingredients
- 2 organic zucchinis
- 1 garlic clove
- Avocado oil
- 1/2 red onion
- 1 bunch organic broccoli
- handful of asparagus
- organic frozen peas
- 1/2 avocado
- 1 tablespoon olive oil
- 1 cup spinach
- 1 clove garlic
- pink Himalayan sea salt
Preparation
Spiralize 2 organic zucchinis to make zoodles.
Mince 1 garlic clove and sauté it in avocado oil with 1/2 sliced red onion, chopped broccoli, chopped asparagus, and thawed organic frozen peas.
Prepare the avocado pesto by combining 1/2 avocado, 1 tablespoon olive oil, 1 cup spinach, 1 minced garlic clove, and pink Himalayan sea salt.
Add the warm sautéed vegetables to the raw zoodles and mix in the pesto.
Season with pink Himalayan sea salt and pepper as needed.