Creamy Avocado & Bacon Zoodles

Avocados are like the ultimate health food. Low in carbs, high in healthy fat and fiber, and they taste simply divine. Creamy smooth flesh that pairs with everything from vegetables to fish to chocolate. Yes, chocolate! This time, I went for a savory flavor combination. Think of this as smooth guacamole over fresh zucchini noodles (Zoodles). It makes a great summer side dish.

(7 votes, average: 4.43 out of 5)

Yum

Creamy Avocado & Bacon Zoodles

Ingredients

1 ripe California avocado
1 chopped jalapeño, seeds removed
1 clove garlic
2 tbsp freshly squeezed lime juice
2 tbsp chopped fresh cilantro
1 tbsp avocado oil
1/8 to 1/4 tsp chipotle powder or chili powder
Salt and pepper to taste
2 to 4 tbsp water
4 medium zucchini
4 slices bacon, cooked crisp and crumbled

Instructions

In a blender or food processor, combine avocado, jalapeño, garlic, lime juice, cilantro, avocado oil, chipotle or chili powder, and salt and pepper. Blend until smooth. Add water a few tbsp at a time and continue to process until a thick but pourable consistency is achieved.
Cut zucchini with a spiral cutter. Cook uncovered in the microwave for 1 or 2 minutes on high, until hot and just tender.
Divide zucchini among 4 plates and top with avocado sauce and crumbled bacon. Serve warm.

Yield: 4

Cholesterol: 17mg

Food energy: 230 kcal

Total fat: 21.72g

Calories from fat: 195

Carbohydrate: 10.22g

Total dietary fiber: 4.47g

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

1 Comment on "Creamy Avocado & Bacon Zoodles"

Sort by: newest | oldest | most voted

Henry Hernandez

Share On Twitter Share On Google

Just tried this but with Mexican avacodos which tend to be smaller i think. I do not think it came out as good as yours because of it. Probably not enough ripe so keep an eye out for that.