Zucchini Noodles with Avocado Dressing

Have you noticed that I haven’t blogged about much cooked food this summer? It’s been so hot and my garden’s doing so well that I’ve just naturally gravitated to more raw foods.

zucchini pasta avocado sauce

Today’s post is another for the raw foods archive. It’s easy and fun to turn zucchini into pasta (and I’ll tell you how in a moment), but first let’s talk about this amazing avocado dressing, a recipe that appears in the newly published Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (The New Harbinger Whole-Body Healing Series) by Leslie Cerier.

Leslie contacted me a few months ago and asked if I’d like to review her new book. One of her previous works, Going Wild in the Kitchen, is one of my all-time favorite vegetarian cookbooks, so I was thrilled to take a look at her new book on gluten-free cooking (which also happens to be vegetarian).

Leslie is quite busy woman. She’s a chef, educator, environmentalist, photographer, and recipe developer, and she’s known as “The Organic Gourmet”. She cooks and teaches all over the United States and specializes in whole foods and organic cuisine; she is also a national authority on gluten-free cooking and baking. In addition to Going Wild in the Kitchen, she is author of Sea Vegetable Celebration, Taste Life! Organic Recipes, and The Quick and Easy Organic Gourmet.

Leslie doesn’t have to eat a gluten-free diet, but she’s been cooking gluten-free for over 20 years. She does so because gluten-free grains are incredibly nutritious and because she is a curious and creative person in the kitchen. I am much the same way: I don’t eat gluten-free 100% of the time, but I do try to do so as much as possible, and it’s by choice, not necessity.

Leslie’s focus on local, seasonal, and organic food is something else that really resonates with me. There are so many recipes in the book that I can’t wait to try, including the Blueberry Coconut Breakfast Shake, the Shiitake Kale Lasagne with Marinated Dried Tomatoes and Chevre, and the Amaranth and Corn Flatbread.

But back to this dressing, this raw vegan dressing made with avocado, the first recipe I made from the book. It’s very summery and is meant to be made with garlic scapes, but garlic can easily be substituted. Leslie recommends it over salads, grains and pasta, but here I’ve used it over zucchini noodles.

zucchini noodles on fork

It’s kind of amazing, but when you use a vegetable spiralizer, you can turn one large zucchini into a whole plate of strands that bear a striking resemblance to pasta! When topped with some of the avocado dressing, this makes an incredibly healthy and flavorful appetizer, snack or light meal.

If you don’t have a spiralizer, you can prepare the zucchini using the julienne blade of a mandoline (be careful!) or you can use a vegetable peeler to make thin strips (a spiralizer really makes it very easy, though…it’s an inexpensive tool I use all the time so I highly recommend you purchase one).

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vegan zucchini noodles

This post is linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday.

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Avocado Dressing with Garlic Scapes (or Garlic)

Makes about 1 1/3 cups; more than enough to use over zucchini pasta for 2 people.


  • *2/3 cup water
  • *1/4 cup freshly squeezed lemon juice
  • *1/4 cup extra virgin olive oil
  • *1/2 cup mashed avocado I used 1 whole avocado
  • *3/4 cup fresh basil leaves I used a mixture of basil and cilantro
  • *4 garlic scapes or garlic cloves; if using regular garlic, I recommend starting with 2 cloves and adding more to taste
  • *3/4 teaspoon sea salt


  • 1. Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired.
  • 2. To serve over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.

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62 thoughts on “Zucchini Noodles with Avocado Dressing”

  1. Pingback: Vegan Phở: A How-To | The Broccoli Bulletin
  2. Wow! I saw it and am making it now. I’ll be using spinach shirataki noodles instead though, since I lack the spiralizer and patience. It is a bit too lemon-y for me. But with the noodles, its very fresh tasting and delicious!

  3. This recipe sounds incredible! I’d love a copy of the book, if I haven’t missed the deadline. I’m a fan on FB :)

  4. Like you on FB and food52! Am I too late for the cookbook giveaway? My husband is gluten intolerant so this sounds like a fabulous book!

  5. “liked” you on FB – am just venturing into the GF world and spent way too much time today on-line looking at cookbooks to inspire. This one looks marvelous!

  6. Ummmm…. This sounds SO good. I love this blog! I am determined to become healthy for good now…. and am well on my way. Love coming to this blog for ides. This cookbook would really help me out too – would love to win it :)! thanks for the chance.

  7. Beautiful photos, and great recipes! I don’t think I can have enough cook books, so I follow you on twitter, tweeted this post, liked ya on fb and shared this post there as well :) Great giveaway and awesome recipe-thanks!

  8. I’ve never heard of a vegetable spiralizer tool before, but it sounds like I’m going to need one for my kitchen! The colors are so beautiful and vivid. Yum!

  9. Okay I know I’m a dummy but I tried clicking on the thumbs up like icon on your facebook link and nothing happened. Would you give me the cookbook anyway? I’m really deserving. Honest. Also if I had fresh zucchini and could find fresh basil in the middle of nowhere, Texas I’d be eating that every day for a week.

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  11. I’ve become a “Fan” through Facebook thanks to my brother, Norn, sharing this recipe and can’t wait to make this dish! I’m gluten free, so the use of zucchini “noodles” really appeals to me. I love anything with avocado’s and there are plenty of zucchini’s at the tailgate market calling my name. Yum!

  12. Hi! I’m so glad you are doing the cookbook giveaway! I did all 3 you asked (with pleasure! I would really like you to grow and share your gifts and talents!). Also, thanks for like for spiralizer:-) I can’t find one anywhere!
    Blessing to you, Tiffany

  13. This recipe sounds very good. Can’t wait to try it. Thanks for sharing it. I would love to win a cookbook. Thanks for the opportunity.


  14. I tried to place a “like” on your facebook, but it won’t let me b/c I don’t have a personal profile, just a business one. So I made a special mention for you there and on my own blog, http://blog.healthy-green-lifestyle.com/zucchini-noodles-with-avocado-dressing-and-a-cookbook-giveaway.html. I also joined as a Twitter follower.

    Your site has so many good recipes. I love zucchini pasta. I just use a knife and slice them thinly. So you do not boil your zucchini at all?

  15. Great photo, and the recipe looks like a nice way to use up the bounty of zucchini that is going to hit my garden shortly!

    Hope you might consider participating in the Grow Your Own blogging event this month, which celebrates the home gardener. Your recipe and photos would fit right in. More details at http://bit.ly/cKYm0t

  16. I placed a ‘like’ on your Facebook page. I do a l of vegetarian cooking, along with gluten-free. Your recipes are terrific!!

  17. Great recipe for zucchini noodles. I like spaghetti squash too as a pasta substitute. Please enter me into the drawing for a copy of Leslie’s book. Sounds wonderful! http://www.glutenfreegirl.com is another great resource for those of us that have to eat gluten free. Thanks for all your great recipes and resources!

  18. I love cookbooks and this one sound delightful! I also cannot seem to get enough veggies! This recipe looks yummy, but I need/want/can’t live another day without a spiralizer (actually, I’ll probably survive with my mandoline, but sounds like the spiralizer – love that word – would be easy and quick clean up). So, any brand you would recommend?

  19. I “like” your facebook page. This recipe sounds delicious. I must try this. Avacado and zucchini are two of my favorites. Thank you.

  20. Im new to eatting raw foods and healthy for that matter…I heard that avocado was healthy for you… so I bought one and had no clue what to do with it. Someone told me to use it in a smoothie and I was wondering what else could be made with them. This recipe looks very good and im definately going to try it out…thanks for sharing :)

  21. Ok.. so, why is this my 4th time posting? It is becuase , I really want the book and it has not showed up the other 3 times.

    I actually do like you, and I liked you on Facebook before the contest.

  22. I placed a like on your Facebook page as I really do like you. The recipes are to die for. I really want that book. I have to have it. LOL!

  23. I placed a “like” on your facebook page. Would love to win the cookbook. I do have to eat GF and I also prefer vegetarian eating. The cookbook sounds wonderful.

  24. Pingback: Zucchini Noodles with Avocado Dressing (and a Cookbook Giveaway … | Organic Review
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  26. Wow. I love the thought of using avocado as the base of a pasta sauce. I love the creaminess that avocados offer, and it would be a great alternative to pesto. What a beautiful plate with those thin strands of pasta.

  27. OK I’m off to get s spliralizer (haven’t even heard of that and I’m a gadget gal). I also need to buy Leslie’s book, if i were to start with one, which one would you suggest? I eat mostly wheat free as well.

  28. This look so good! I love avocado AND I have so many zucchini right now from my garden I don’t know what to do with all of them, so this is perfect! Thanks so much for sharing!