close up, side angle view of zucchini pasta with creamy avocado cucumber sauce, sliced cherry tomatoes, micro sprouts, basil, lemon zest and sliced jalapeno in a white bowl with grey napkin

5 from 1 reviews

When the warmer months are in season this is a perfect dish to keep you refreshed and feeling naturally high on life. Simple, versatile and of course…delicious!


  • 2 large zucchini (1 per person)
  • grape, cherry or mini heirloom tomatoes, halved
  • jalapeno, thinly sliced and seeds removed (optional)
  • arugula (optional)
  • pea shoots or micro sprouts (optional)
  • zest of one lemon (meyer or regular)

Avocado-Cucumber Puree

  • 1 medium avocado
  • 1 small cucumber, peeled and sliced thick
  • a few large leaves of basil (optional)
  • 1 lemon (meyer or regular), juice of
  • 2 garlic cloves
  • 1/4 teaspoon white pepper or black pepper to taste
  • salt to taste


Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.

For the puree, place all ingredients into a food processor/blender and process until creamy, stopping every so often to scrape the sides as needed.. Taste for flavor adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of arugula or sprouts. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper. 

Serves 2


RECOMMENDED EQUIPMENT: For making zucchini noodles I recommend using a julienne tool to make straight noodles or you can spiralize using a spiralizer (affiliate links).