6 medium sized organic zucchini, ends trimmed
1 teaspoon sea salt
1/2 teaspoon organic cracked black pepper
2 tablespoons extra virgin olive oil or avocado oil



If you have a vegetable spiralizer, use according to directions of the device. Alternatively, if you do not have a spiralizer, you can use a vegetable peeler. To do this, you would slice the zucchini lengthwise. Slice long thin strips, making sure to stop when you reach the seeds.

Next, place the noodles in a colander and toss with 1/2 teaspoon of sea salt and let sit in order to drain excess water, about 20-30 minutes. Once water is completely drained, transfer the noodles to a paper towel to dry any leftover water.

Using a large skillet over medium heat, add 2 tablespoons of avocado or olive oil. Add the noodles, black pepper, and toss gently for about 3-4 minutes. Remove from heat and toss with creamy avocado sauce, found here


Makes about 3 servings