Yield: 2 servings

This unlikely combination works! The avocado forms a creamy Alfredo-like sauce, and the chile and garlic add a kick.

Ingredients

• 2 zucchini, peeled
• 3/4 cup mashed avocados (1 1/2 avocados)
• 2 teaspoons minced jalapeño chile, or dash cayenne
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon salt
• 1 diced Roma tomato, for garnish
• 2 wedges lime, for garnish

Equipment

• peeler
• vegetable spiral slicer
• medium bowl
• fork
• measuring cups
• cutting board
• chef’s knife, 8-inch
• measuring spoons
• garlic press
• rubber spatula
• tongs

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccine,” by drawing the peeler down all sides of the zucchini until you reach the core. Put the avocados, chile, garlic, and salt in a medium bowl and stir to combine. Add the zucchini noodles and toss. Serve immediately, garnished with the tomato and lime wedges.

Per serving: calories: 256, protein: 5 g, fat: 20 g, carbohydrate: 8 g, fiber: 11 g, sodium: 300 mg