Zucchini Noodles with Avocado & Mint Pesto

This past week has been so exciting, I’ve been beside myself with excitement since last Friday. In the course of 4 days I’ve visited with two of my best friends, who I only see about once a year. Both of them have been busy with school & travelling the globe, and I am so proud of the things they have accomplished. A couple of days with a friend you haven’t seen in a long time is good for the soul.

We’ve also been thrown full force into spring here in the Kawartha Lakes, and it is such relief to get to the cottage and relax in the sun again. This was the first year since our cottage was built that it was easy to open up for the season. After the boat was launched, a couple of things like the water pump and solar power were switched on, and we were good to go.


I’ve been so excited to try making mIMG_8049y own Zucchini Noodles at home, and I finally got a chance to try out our new spiralizer yesterday.
It works giant pencil sharpener, and only took about 10 minutes to produce a whole bowl of zoodles! The green spiralizer in this photo came from our local kitchen store, and was only $15. Definitely a great investment if you love raw veggies!



Zucchini Noodles With Avocado Mint Pesto


  • 4 small/ medium organic zucchinis
  • 1 avocado
  • 2 lemons, squeezed
  • 3 sprigs of mint
  • A handful of spinach or kale
  • 3 sprigs of oregano or thyme (or 3 drops of essential oil of oregano or thyme)
  • Basil
  • 1/4 cup olive oil
  • 2 cloves of garlic
  • Himalayan salt to taste
  • Pepper to taste

This recipe is so easy! Wash all the veggies well, then spiralize the zucchini into a medium sized bowl. In a food processor, add the avocado, garlic, lemon juice, mint, basil, oregano, olive oil and salt & pepper. Blend until the sauce is creamy and smooth. Mix the pesto into your bowl of zucchini noodles, and enjoy! Garnish with fresh sliced cherry tomatoes and some sprigs of basil and mint. This noodle bowl is a good lunch on a warm day, or makes a nice dinner paired with steamed spinach and some brown rice on the side.

This recipes is fully raw and vegan. It feels so good on the digestive system to eat raw veggies sometimes! The wonderful part is, you feel like you’re eating a filling bowl of creamy pasta.



I'm Jasmine Laurel. I'm a small town Ontario girl, certified holistic nutritionist and essential oil educator. Obsessed with: wild and green living, freshly made juice, windsurfing, and my puppy dog Cocoa! When you stop by my blog you can expect to see DIY ideas, recipes and tips for living a healthier, green lifestyle.

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