Dawson community recipes: Kelly Ann Morel shares Zoodles with Creamy Avocado Salad


Kelly’s Zoodles with Creamy Avocado Salad

15 minutes prep time

Makes 4 servings


  • The flesh of 2 avocados, with an additional avocado, cubed
  • 4 – 6 crushed garlic cloves
  • The juice of one medium lemon
  • 1/4 cup sour cream (or yogurt)
  • 1/4 cup milk
  • 3 medium zucchinis, sliced into noodles (zoodles)
  • 8 – 12 cherry tomatoes, cut in half
  • Grated parmesan
  • Olive oil (drizzled)
  • Roasted pine nuts (optional)


  • Using a spiralizer, make your zucchini noodles. Place them in a salad bowl.
  • Using a blender, blend 2 avocados with garlic, lemon juice, sour cream, milk, salt and pepper.
  • Pour over zoodles.
  • Add cubed avocado and tomatoes.
  • Garnish with parmesan, olive oil and pine nuts. Salt and pepper to taste.


Last Modified: June 9, 2020