1/3 cup(s) (79mL)
3 tbsp (45mL)
10 cherry tomatoes (170g)
1 cup leaves, whole (24g)
1 large (323g)
Avocados, peeled and seed removed
1 avocado(s) (201g)
Using a spiralizer or peeler, create the zucchini noodles.
Put the water, lemon juice, avocado, and basil into a blender and blend until smooth.
In a bowl combine the zucchini noodles, tomatoes, and sauce and stir gently until well coated. Add salt and pepper to taste. Serve.
Note: While this recipe is best fresh, it can hold up well being stored in the fridge for a day or two.