Creamy Avocado Pesto Zucchini Noodles with Burst Tomatoes

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1/4 cup Basil, leaves
  • 1/2 cup Cherry tomatoes
  • 1 Garlic clove
  • 2 1/4 cups Spinach
  • 4 Zucchinis, medium

• Condiments

  • 2 tbsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1/2 tsp Oil

• Nuts & Seeds

  • 1/4 cup Sunflower seeds

• Liquids

  • 3/4 cup Water

Found on theendlessmeal.com

Description

Ingredients

• ½ cup cherry tomatoes
• ½ teaspoon oil
• 4 medium zucchinis, cut into noodles with a spiralizer (this is the one that I have) or julienne peeler
• 2 cups spinach
• ¼ cup basil leaves
• 1 avocado, peeled and pit removed
• ¼ cup spinach, divided
• ¼ cup sunflower seeds
• 2 tablespoons fresh squeezed lemon juice
• ¾ cup water, olive oil or a combination (see notes)
• 1 garlic clove
• Sea salt, to taste

Directions

• Preheat your oven to 400 degrees. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft, and a few have burst.
• While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. Once it begins to boil, drop the zucchini noodles in, wait 30 seconds then drop in the 2 cups of spinach and stir the pot. Immediately pour the noodles and spinach into the colander and let it drain well.
• Combine all the pesto ingredients in a blender and blend on high until smooth. Pour the pesto over the well-drained zucchini noodles and toss to coat. Season to taste with sea salt (I like about one teaspoon).
• Serve the zucchini noodles with the burst tomatoes and a few sunflower seeds over top.