Zoodles with avocado sauce

235 cals, 5p, 9c, 16f (per meal)

Scale to:

1/3 cup(s) (80mL)

3 tbsp (45mL)

10 cherry tomatoes (170g)

1 cup leaves, whole (24g)

1 large (323g)

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.