Keto Zucchini Noodles (Zoodle) Recipe Recipe
By Peanut Palate
🔪Prep Time: 20 mins
2 medium fresh zucchini
1 medium fresh tomato
1 cup spinach
3 medium ripe avocados
1 small tomato
2-3 tbsp chopped red onions
¾ tsp roasted cumin seed powder
¾ tsp pink salt
½ tsp black pepper
2 tbsp fresh cilantro
½ to 1 tsp lemon juice
water as needed
1Wash all vegetables thoroughly.
2Spiralize the zucchini according to the Notes section above and add to a large bowl.
3Chop the spinach and tomato into small pieces, then add into the zucchini noodles.
4Blend the avocado sauce ingredients. For the ingredients in a range, start with the lower amount and add more as desired.
5Pour sauce over the vegetables and zucchini and toss to coat.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.