Creamy Avocado Zoodles (Raw Vegan)

Ingredients

• 3 medium to large zucchini cut into noodles with a spiralizer or ribbons with a vegetable peeler. (you may purchase spiraled zoodles from the Grocery Store about 1 lb)

• 1 ripe avocado pitted and peeled

• 1/2 cup loosely-packed fresh basil leaves

• 1 tbsp miso

• 1/2 tbsp extra-virgin olive oil

• 3 tbsp freshly-squeezed lime juice

• 1 tsp minced garlic

• 1 cup spinach leaves (optional for added iron)

• 1 tbsp balsamic vinegar

• salt and pepper to taste

• 1 cup of cherry tomatoes, sliced

Instructions

1. A while before you want to eat, take the spiralized zucchini noodles, salt them generously, and place them in a strainer over a bowl. Place in the refrigerator for at least 30 minutes.

2. Meanwhile, to make the avocado pesto, combine the avocado, basil, miso, olive oil, lime juice, spinach, balsamic vinegar and garlic in a blender or food processor until smooth. Add (plenty of) salt, pepper.

3. Rinse the zoodles, squeeze them very gently to remove excess liquid without breaking them, and pat them with a clean towel to dry the surface.

4. Fold the avocado pesto into the zucchini noodles. Also fold in the cherry tomatoes if using. Serve cold, as soon as possible. These avocado pesto zucchini noodles really taste best when eaten within 2 hours or so of being prepared, but if necessary, keep leftovers in the refrigerator in a loosely-covered container for up to 24 hours.