- 4 zucchini (small, or 2 large, ends trimmed and spiralized with a julienne peeler or spiralizer)
- 1 avocado
- 1/2 cucumber (chopped)
- 1/2 lemon
- 1 clove garlic
- 2 tablespoons almond milk
- 8 leaves basil
- basil leaves
- cherry tomatoes
|Calories140Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
SkilledFoodLover 11 days ago
Very fresh and easy recipe! Loved it!
Whitney S 16 days ago
This turned out amazing... My family loved it. We will use this recipe a lot!
Lisa 26 Aug 2018
It was easy to make and treated great.
Gibson 11 Aug 2018
So crazy good! I'll definitely make this again.
Louise Yarnall 9 Aug 2018
Delicious—used tomatoes from my garden. Just the right touch of sweetness!
Kelly 8 Jul 2017
Great! I made it as instructed, with canned coconut milk.
Eryn Dunlavey 27 Jun 2017
Tastes like guacamole
Alisha Ruiss 19 May 2016
Super easy and delicious. I didn't have cherry tomatoes, so I added sundried tomatoes with a bit of the oil it was packed in), parmesan cheese and shrimp sauteed in butter. Also heated the sauce and added some chia seeds to thicken it! Yum!
Ashley G. 26 Apr 2016
Very tasty meal for hardly any calories! I loved using my Veggie spiralizer for this! Adding shrimp could easily put some healthy protein in this meal.
Vijay Giare 27 Mar 2016
Excellent recipe every one loved it will try again with a variation of substituting avocado with tomato sauce