Spiralized Carrot & Cucumber Noodles Salad with Avocado Dressing

• Produce

  • 1/2 Avocado
  • 1 cup Cilantro
  • 1 Garlic clove, small
  • 1 Long carrot

• Condiments

  • 1 squeeze Lime juice

• Baking & Spices

  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 Pumpkin seeds

• Dairy

  • 1/4 cup Yogurt, Plain

• Liquids

  • 2 tbsp Water

• Other

  • 1 Long, seedless cucumber

Found on leelalicious.com

Description

Ingredients

• 1 long carrot
• 1 long, seedless cucumber
• ½ avocado
• ¼ cup plain yogurt
• 1 cup cilantro
• 1 small garlic clove
• ½ teaspoon salt
• squeeze of lime juice
• 2-4 tablespoons water (enough to blend smoothly)
• pumpkin seeds for topping

Directions

• To make the dressing, blend in a food processor avocado, yogurt, cilantro, garlic, salt, lime juice and as much water as needed to blend smoothly.
• Clean the carrot and cucumber (and peel, if desired). Using a spiralizer, make spaghetti-sized noodles out of the carrot and cucumber and cut down to bite sized length.
• Arrange vegetable noodles in a bowl, drizzle with creamy avocado dressing to taste and sprinkle with pumpkin seeds for topping.
• The dressing is best when fresh, but you can store leftover dressing covered in the fridge for 2-3 days.