Ingredients (10)
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avocado, peeled and pitted 1
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basil, plus more for garnish 1 bunch
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chopped nuts, i.e., almonds, walnuts or macadamia nuts ½ cup
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lemon, zest only 1
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garlic, peeled 1 clove
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olive oil 1/3 cup
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zucchinis 2
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cherry tomatoes, halved 1 pint
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kosher salt and freshly ground black pepper, to taste
Steps (3)
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1In a food processor, add avocado, basil, walnuts, Hidden Valley® Greek Yogurt Ranch, lemon zest and garlic. Pulse until almost smooth. While the machine is running, slowly add olive oil and pulse until smooth. Season with salt and pepper.
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2Set spiralizer to the spaghetti noodle setting. Place zucchini in spiralizer according to package directions and twist until zucchini has been turned into noodles. If you don't have a spiralizer use a vegetable peeler to make thin zucchini ribbons. Trim noodles into 6–8 inch pieces before tossing.
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3In a large bowl, toss together zucchini noodles and tomatoes. Add dressing and toss to coat. Garnish with extra basil leaves. Serve chilled.
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