This light and refreshing meal is packed with vitamins and antioxidants, perfect for a healthy lunch or dinner. The zucchini noodles, or 'zoodles', provide a low-calorie alternative to pasta while boosting your veggie intake.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 8.4g | 3% |
| Fat | 17g | 26% |
| Calories | 200 | 10% |
| Protein | 3g | 6% |
| Energy | 200kcal | 10% |
| Sodium | 10mg | 1% |
| Carbs | 8.4g | 3% |
| Iron | 1mg | 6% |
| Vitamin D | 0µg | 0% |
| Manganese | N/A | N/A |
| Sugars | 4g | N/A |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | zucchini | 2 |
|
| 2 | cherry tomatoes | 10 |
|
| 3 | avocado | 1 |
|
| 4 | lemon juice | 2 |
|
| 5 | olive oil | 2 |
|
| 6 | fresh basil | 5 |
|
| # | Steps |
|---|---|
| 1 | Using a spiralizer, make thin noodles from the zucchini and place them in a large bowl. |
| 2 | Halve the cherry tomatoes and add them to the zoodles. |
| 3 | Dice the avocado and gently mix it into the bowl. |
| 4 | In a small cup, whisk together the lemon juice and olive oil to create a dressing. |
| 5 | Pour the dressing over the salad, tossing lightly to coat evenly. |
| 6 | Garnish with fresh basil leaves and serve immediately for a crisp and vibrant meal. |
