Everyday Inspiralized Zucchini Noodles with Creamy Avocado Lime Cilantro Dressing
Try this recipe for Everyday Inspiralized Zucchini Noodles with Creamy Avocado Lime Cilantro Dressing.
Try this recipe for Everyday Inspiralized Zucchini Noodles with Creamy Avocado Lime Cilantro Dressing.
- salt and pepper
- salt and pepper to taste
- for the sauce:
- 1/2 teaspoon chili powder
- 2 tablespoons chopped cilantro
- 2 teaspoons olive oil
- for the rest:
- 2 medium zucchinis blade d noodles trimmed
- 1 cup halved cherry tomatoes
- 1 lime, juiced
- 1 teaspoon minced jalapeno
- 1 ripe avocado peeled and pitted
- 1 small clove of garlic minced
- water to thin if needed
- 1 medium ear of corn kernels shaved off
- Carbohydrate 2.64213249999224 g
- Cholesterol 0 mg
- Fat 1.2645824981989 g
- Fiber 0.744400001907392 g
- Protein 0.525826249995499 g
- Saturated Fat 0.176353499751426 g
- Serving Size 1 1 Serving (63g)
- Sodium 83.1099479165336 mg
- Sugar 1.89773249808485 g
- Trans Fat 0.0652924999508524 g
- Calories 22 calories
Step-by-step
- Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.
- Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
- Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.
- Divide the dressed noodles into two to three plates and top with corn and tomatoes.
Substituting canned lime juice for fresh fruit will drastically dull the brightness of the avocado sauce, removing the vibrant acid needed to balance the fat. Raw squash naturally contains an enormous amount of moisture, which presents a distinct textural challenge when creating a satisfying noodle dish.
- Salt the spiralized zucchini for 15 minutes before mixing to draw out excess water, preventing the sauce from becoming watery at the bottom of the bowl.
- Cook the corn kernels in a skillet over medium-high heat for precisely 5 minutes until they achieve fork-tender doneness without losing their crisp pop.
- Pulse the avocado, garlic, and cilantro in a food processor until entirely smooth, scraping down the sides once to ensure no solid chunks remain.
- Add water one teaspoon at a time if the avocado emulsion appears too thick to coat the back of a spoon evenly.
Visual cues dictate when the corn has reached its optimal state in the hot pan, as the kernels should turn slightly golden and smell sweet without showing signs of charring. Incorporating the dressing immediately before serving preserves the structural integrity of the squash strands and keeps them from turning limp.
