This creamy avocado zucchini noodles recipe is GAPS, SCD and Paleo legal.
If you’re gluten- or grain-free, here’s a way to eat some vegan, creamy noodles and get more veggies, too!
Prep time: 10 minutes
Cook time: 4 minutes
Source: Empowered Sustenance
Ingredients
- 3 tablespoons ghee or coconut oil
- freshly ground black pepper (to taste)
- 4 tablespoons SCD yogurt or coconut milk (if you want a dairy-free version, use coconut milk)
- 2 medium ripe avocados
- 4 medium zucchini (shredded with a julienne peeler)
- sea salt (to taste)
- 1 medium freshly squeezed lemon juice
Directions
Heat the oil in a saute’ pan over medium heat. Add the zucchini and saute’ for 3-4 minutes, until zucchini has softened. Stir often.
While zucchini is cooking, use a fork to mash up the avocado with the yogurt/mayo/coconut milk, salt, pepper, and lemon juice. It should resemble a smooth guacamole. Turn off the heat and toss the sauce in the sauteed zucchini to warm the sauce. Serve immediately.
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