'Faux' Pasta: Avocado Zoodles With Cabbage Beet Slaw

This is seriously the most gorgeous/pretty/nutritious/colorful/flavorful lunch!!  Not enough adjectives to describe it. The pictures below are truly NO FILTER!  The best part about this meal is that it's so easy to make and looks impressive!

We have an absolute obsession with avocados.  They are packed with extremely healthy fats, anti-oxidants, vitamains and will make your skin glow!  They also add an incredibly creamy and delicious texture to replace a traditional rosé or marinara sauce, since this ‘pasta’ is made of voodles or zoodles (vegetable/zucchini noodles). Although there’s nothing traditional about this pasta,  it will quickly be a family favorite!  In this recipe for zoodles with avocado sauce, we take our love for the fruit to the next level. It’s the most satisfying ‘faux’ pasta meal and takes just 10 minutes to prepare. (You can always use spaghetti if you like)


serves 2

  • 4 medium zucchini’s spiralized

  • 2 avocados--halved, pitted and peeled

  • 3 garlic clove, smashed

  • 1 bunch scallions, roughly chopped

  • Juice of 1 lemon

  • ½ jalapeno pepper

  • ¼ cup extra-virgin olive oil

  • Salt and freshly ground black pepper

  • ½ cup chopped parsley, for garnish

  • 1/2 a head of red cabbage chopped

  • 3 Diced tomatoes

  • 2 roasted beets sliced



  1. In a medium saucepan bring ½ cup of water to a boil.

  2. While the water boils , make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth. Add water as needed

  3. Cook the zoodles for around three minutes until just tender. 

  4. Add the sauce to the zoodles and toss to coat. Season with salt and pepper. To serve, portion the zoodles onto plates and garnish with parsley.

  5. To make the slaw toss the cabbage, tomatoes, and beets together in a bowl with some salt, pepper, and a vinaigrette (we used olive oil with some lemon and dijon)