Avocado-Pesto, Cucumber Noodles


Cucumber noodles take just 10 minutes to make, are crunchy, nutritious, and delicious! Toss with a simple and quick blended avocado, pesto for a burst of flavor! Enjoy this raw-vegan, nut-free pasta dish guilt-free! It's a plant-based meal that takes no time at all and serves your overall health - mind, body & spirit!


Raw I Vegan I Gluten Free I Nut Free


Serves: 2

Time: 15 minutes


4 - 6 large cucumbers, noodled*


*Use a ridged vegetable peeler to make long thin veggie noodles. Work your way around the cucumber making noodles. The outer layers work best - once you hit the seeds it will be hard to make noodles. Use a knife to separate noodles if necessary.


Avocado-Pesto

2 avocados

1/2 cup sunflower seeds

1 large bunch Thai basil (~ 2 - 3 cups)

1 lemon, juiced

3 cloves garlic, chopped

1/3 cup olive oil

Salt & pepper to taste


Toppings

Sunflower seeds

Avocado slices

Vegan feta cheese

Sun dried tomatoes

Lemon wedge


Cucumber noodles take just 10 minutes to make, are crunchy, nutritious, and delicious! Toss with a simple and quick blended avocado, pesto for a burst of flavor! Enjoy this raw-vegan, nut-free pasta dish guilt-free! It's a plant-based meal that takes no time at all and serves your overall health - mind, body & spirit!

Prepare your cucumber noodles and place them in a strainer. Use a ridged vegetable peeler to make long thin veggie noodles. Work your way around the cucumber making noodles. The outer layers work best - once you hit the seeds it will be hard to make noodles. Use a knife to separate noodles if necessary. Set aside while you make the pesto.


To make the avocado-pesto - add all ingredients to a blender or food processor. Mix on medium-high speed until thick and creamy. Adjust consistency with more oil as needed. Taste and adjust to your liking.


Transfer the noodles and pesto into a large mixing bowl. Stir gently to combine.


Top with any additional ingredients and serve room temperature. Best fresh.

Note: cucumber noodles release a lot of excess water the longer they stand out.


Store leftover pesto in a jar covered with olive oil to prevent oxidation. It will keep 7 - 10 days in the fridge.


Enjoy!


Cucumber noodles take just 10 minutes to make, are crunchy, nutritious, and delicious! Toss with a simple and quick blended avocado, pesto for a burst of flavor! Enjoy this raw-vegan, nut-free pasta dish guilt-free! It's a plant-based meal that takes no time at all and serves your overall health - mind, body & spirit!

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