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  • 3-4 medium zucchini, spiralized (or 1 large container of zoodles)
  • 2 avocados
  • 1 lime, juiced
  • 1 cup cilantro, chopped
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2-3 Tbls nutritional yeast
  • 1/4 cup olive oil (or broth or water for lower fat)
  • salt & pepper to taste


  1. Add everything except the zoodles to a food processor and blend until pureed. Add water 1 Tbls at a time if thinner consistency is desired.
  2. Heat a large saute pan over medium heat. Toss zoodles for 3-4 minutes just to soften, but do not cook to mushy consistency.
  3. Toss cooked zoodles with avocado-cilantro sauce and top with additional cilantro.
  • Serve under shredded pork or as a side to grilled meat or fish.
  • Also delicious mixed with black beans for a complete vegetarian meal.
  • Optional veggie mix-ins: tomatoes, sun-dried tomatoes, diced bell pepper, jalapeno.