Recipe: Zucchini Noodles with Avocado Cream Sauce

Light, healthy, yet perfectly filling, this recipe for Zucchini Noodles with Avocado Cream Sauce is the perfect celebration of all things Spring.

Avocado, I swear, has to be one of the most annoying produce items on the planet.

Because this happens ALL. THE. TIME.

Without fail.

Which means sometimes we have to be a little creative and find new ways to eat avocados. NOW.

I have had a recipe for avocado cream sauce pinned forever, and since all of us like avocado, I figured it was a safe bet.

Not all of us like zucchini noodles, but that’s life.

Like this recipe I shared last week, this one is super quick and perfect for a crazybusy weeknight.

It’s super light and healthy, so zero guilt involved, yet it’s filling enough to be a good meal for anyone.

Well, except those looking for red meat.

#sorrynotsorry

The creaminess of the avocado lends itself well to make a unique pasta sauce, and the zucchini noodles mean that you can have “pasta” without the carb guilt.

So this is perfect if you’re following Whole30, paleo, carb-free, or clean eating.

Or just love avocados.

Give this one a try.

I think you’ll fall in love.

Hungry for more avocado recipes?
This Chicken Avocado Salad is in regular rotation in our home and after you taste it, you’ll know why.
You can find ten of our favorite avocado recipes in this post here.
And lastly, more often than not, we split them open, drizzle hot sauce on them, sprinkle a little sea salt and dig in.

Zucchini Noodles with Avocado Cream Sauce
Recipe courtesy of Bob Harper’s Skinny Meals

Ingredients:
1 large zucchini
4 ounces roasted, boneless, skinless chicken breast, warmed before plating (I used rotisserie chicken)

Avocado Cream Sauce
¼ avocado
1 cup arugula
¼ cup chopped fresh basil
¼ cup low-sodium vegetable or chicken broth
1 tablespoon freshly squeezed lemon juice
1 teaspoon crushed garlic (I used two garlic cloves, chopped)
2 teaspoons grated parmesan cheese

Directions:

1. Slice zucchini very thinly lengthwise. Then cut each piece into thirds lengthwise to resemble thick noodles. (I used my spiralizer instead) Steam the “noodles” for 2 to 3 minutes or until they are just cooked through. (I cooked in a saute pan with a little bit of light extra virgin olive oil instead)
2. Meanwhile, blend the avocado, arugula, basil, broth, lemon juice, garlic, and parmesan in a food processor or blender.
3. Toss the “noodles” with the sauce and the cubed chicken and serve.