A creamy rich sauce that tastes like your favourite guacamole. Serve over zucchini noodles for a delicious low carb, paleo summer dish.
What do you do when 24 perfectly ripe California avocados show up at your door? Well, besides the obvious answer, which is eat them, you start scheming on how to use all that gorgeous pear-shaped, green-fleshed fruit before it starts to become over-ripe. You fill the back of your fridge with them, hoping to buy a little time by letting them chill. You give your daughters half of one each as an after school snack. You make a lot of salad with avocado and a fair amount of guacamole. You even give two away to your lovely neighbours who always bring you fresh peas and lettuce out of their garden. And then you try to get the creative juices flowing. Because the whole point of 24 avocados showing up on your doorstep is recipe creation.
Really, I’d be perfectly happy just plowing through all of those avocados with a spoon and a little salt but that would kind of defeat the purpose. California Avocados are in season right now and it’s time to show them off to their best advantage. They really are spectacular and they are delicious in so many recipes. And they are only around for a few months so it’s time to get cracking!
That creamy rich flesh lends itself so well to being pureed in sauces and dressings and smoothies. This time, I decided to make a thick sauce for zucchini noodles as a light summer side dish. But I had a hard time actually finishing the recipe. The sauce itself was so good, I just wanted to pour it straight from the blender into my mouth. I made a nice big batch and it actually lasted for almost a week without going brown at all. I think it must be the lime in the sauce that helped. The leftover sauce went really well with grilled chicken and steak too.
Please see my Creamy Avocado & Bacon Zoodles recipe on A Sweet Life.
And many thanks to California Avocados for sending me some of the best I’ve ever eaten. My neighbours say the same thing!
Seriously! Everything I love in life, avacado’s, bacon, jalopeno’s and no real cooking! Can’t wait to try this. I will be going to the store TODAY.
These zoodles sound yummy. I love reading your recipe posts. Your so creative and fun. Thank you Carolyn.
Thanks, Pam!
I freeze avocados all the time!! Just cut in half and put in a Ziploc. They thaw great and I’ve been doing it for years when avocados are really cheap – I stock up!
Stacey,
This sounds like a great idea. Do you only freeze ripe avocados, or hard ones too? Have you had problems with browning?
Vicki
Only ripe ones. They don’t ripen further after freezing. They turn a little brown when you thaw them but they taste the same. You can dice them bit I prefer to use them for things where they will be blended like guacamole or in a sauce.
Oh my – this looks amazing and I’m always looking for new side dishes. Thx!!
These look delicious! I think zucchini, avocado, and bacon just might be my 3 favorite foods, so this sounds perfect. Can’t wait to try it!
Just made this for supper. I added sliced grape tomatoes, which made it taste even more like guacamole. I loved it, and even finished off my husband’s portion. Taking the rest to work for lunch tomorrow.
I made this tonight for dinner and it was AMAZING. So flipping easy and I loved it. Considering my husband doesn’t like avocado’s – I didn’t tell him what was in the sauce until after he scarfed it down. He gave it two thumbs up too. 🙂
Thanks Carolyn for another great recipie.
Wow, he downed a whole bunch of avocado sauce before he knew it?
This looks delicious. It appears that the sauce can be used for a variety of things. Do you have a carb count for just the sauce?
I don’t but it should be pretty easy to enter into my fitness pal or simiar apps.
The link to the recipe doesn’t appear to working. Darn, I wanted to make this tonight. Anyone have the recipe?
is there another link. Can you post recipe again? Thank you
Ingredients:
1 ripe California avocado
1 chopped jalapeño, seeds removed
1 clove garlic
2 tbsp freshly squeezed lime juice
2 tbsp chopped fresh cilantro
1 tbsp avocado oil
1/8 to 1/4 tsp chipotle powder or chili powder
Salt and pepper to taste
2 to 4 tbsp water
4 medium zucchini
4 slices bacon, cooked crisp and crumbled
Preparation:
In a blender or food processor, combine avocado, jalapeño, garlic, lime juice, cilantro, avocado oil, chipotle or chili powder, and salt and pepper. Blend until smooth. Add water a few tbsp at a time and continue to process until a thick but pourable consistency is achieved.
Cut zucchini with a spiral cutter. Cook uncovered in the microwave for 1 or 2 minutes on high, until hot and just tender.
Divide zucchini among 4 plates and top with avocado sauce and crumbled bacon. Serve warm.
Serves: 4
Nutrition Info: Food energy: 230kcal
Total fat: 21.72g
Calories from fat: 195
Cholesterol: 17mg
Carbohydrate: 10.22g
Total dietary fiber: 4.47g
Avocado and bacon, yes please!