Carrot and zucchini pasta is mixed with a creamy, avocado cucumber sauce for a simple and delicious zucchini noodle recipe that's gluten-free, vegan, paleo and whole30.
- 3 zucchini
- 2 large carrots
- micro-greens (garnish)
avocado cucumber sauce
- 1 avocado, peeled and pitted
- 1 cucumber, peeled and sliced
- 1 lemon, juiced
- 2-3 garlic cloves
- salt and pepper, to taste
- Spiralize the zucchini and carrots. Then place them in a large bowl and set aside.
- Add the remaining ingredients (except the microgreens) to a food processor. Process until smooth and creamy.
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