Summer Cilantro Zoodles

16 45 580
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 2
Summer Cilantro Zoodles
Health Highlights


2 medium Zucchini (spiralized, grated or cut into noodles)
1 medium pepper(s) Red bell pepper (diced)
1 avocado(s) Avocado (pitted and roughly diced, sauce)
1 whole lime(s) Lime juice (fresh) (sauce)
1 clove(s) Garlic (sauce)
1/4 tsp Salt (sauce)
1/2 cup Cilantro (coriander) (sauce)
2 tbsp Coconut oil (sauce)
1 dash Black pepper (sauce)
1/2 whole lime(s) Lime juice (fresh) (for pumpkin seeds)
1/2 whole lime(s) Lime peel (zest) (for pumpkin seeds)
1/2 medium pepper(s) Jalapeno pepper (seeds removed and roughly diced, for pumpkin seeds)
1/4 tsp Salt (for pumpkin seeds)
1/2 tsp Black pepper (for pumpkin seeds)
1/2 tbsp Coconut oil (for pumpkin seeds)
1 cup Pumpkin seeds (pepitas) (for pumpkin seeds)


1. Pre heat the oven to 300°F and line a baking sheet with parchment paper.

2. In a food processor add the pumpkin seed coating (lime juice, lime zest, jalapeno pepper, salt, pepper and coconut oil) – and blend until smooth.

3. In a small bowl toss the pumpkin seed in the coating and spread evenly on the baking sheet. Bake for 25 minutes, stirring every 5 minutes.

4. Start preparing the zucchini noodles and red pepper and place in a large bowl.

5. Place the sauce ingredients (avocado, lime, garlic, salt, cilantro, coconut oil and pepper) in the same blender you used to make the nut coating and blend until creamy.

6. Massage the sauce into the zucchini pasta, top with the pumpkin seeds and serve.

Nutrition Facts

Per Portion

Calories 580
Calories from fat 435
Calories from saturated fat 175
Total Fat 48 g
Saturated Fat 19.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.1 g
Monounsaturated Fat 17.9 g
Cholesterol 0
Sodium 616 mg
Potassium 1898 mg
Total Carbohydrate 27.6 g
Dietary Fiber 15.0 g
Sugars 8.3 g
Protein 16.2 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 1.1
Vegetables 5.3

Energy sources


Meal Type(s)