Creamy Avocado Zoodles

The warm spring weather always makes us crave fresh vegetables + with the help of the awesome spiralizer — it just got that much easier to make sure we’re getting enough veggies! While we’ve tried spiralizing a bunch of foods, our absolute favorite is zucchini! These zoodles have a creamy avocado dressing thats super easy to make + the leftovers can also be used as a dip for fresh veggies! Avocados are magic ; )  We can’t wait to hear what you think!


2 Zucchini, spiralized

¼ cup Cherry Tomatoes, halved

For the avocado dressing:

2 ripe Avocado

1/2 cup Plain Greek Yogurt

1 Lemon, juiced

1 Garlic clove

¼ cup Parsley

½ tsp Salt

For the chicken:

1 pound Chicken Breasts

1 ½ tbsp Olive Oil

1 Garlic Cove, chopped

½ tsp Salt

½ tsp Lemon Pepper

1 tbsp Lemon Juice



#1] Time to make the avocado dressing!  Add all ingredients for the dressing into a food processor or blender + blend until smooth! So easy : )


#2] Spiralize those Zucchinis! Dress the zoodles with the avocado dressing.


#3] Chop the garlic + set aside. Trim up your chicken breasts + season both sides with lemon juice, followed by salt + lemon pepper. Add the olive oil to a pan + once warm, add in the chicken breasts. Cook each side until golden brown, the time will depend on the thickness of your chicken breasts — ours took about 4-6 minutes per side.  In the last two minutes of cooking, add in the chopped garlic to brown. Allow the chicken to cool slightly before slicing. Top zoodles with chicken + cherry toms + eat up!


*Only dress the zoodles which you’re immediately going to eat — the dressing + extra zucchini keep longer if refrigerated separately. Store the dressing in an airtight container to prevent the avocado from browning — bonus, use it as a dip for fresh veggies!




+ Teresa [@tasandoval], OSU CHAARG

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