Avocado-Basil Zucchini Noodles with Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Creamy avocado pesto tossed with zucchini noodles and sun-ripened cherry tomatoes. A refreshing, no-cook dish rich in potassium and healthy fats to combat headaches. This mediterranean-inspired salads ready in about 15 minutes pairs pitted and scooped avocado, fresh basil, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3, spiralized into noodles (about 4 cups) zucchini
• 1, pitted and scooped avocado
• 1/4 cup fresh basil
• 1 tbsp lemon juice
• 1 clove garlic
• 2 tbsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 cup, halved cherry tomatoes

Instructions

1. Step 1: In a food processor, combine 1 pitted avocado, 1/4 cup fresh basil, 1 minced garlic clove, 1 tbsp lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper. Pulse until smooth, adding 1 tbsp olive oil until creamy, scraping down sides as needed.
2. Step 2: Place 4 cups spiralized zucchini noodles in a colander. Rinse under cold water for 1 minute, then gently squeeze out excess water with clean hands to prevent sogginess.
3. Step 3: Toss 4 cups zucchini noodles with 2 tbsp olive oil, then add 1/2 cup of the avocado pesto and 1 cup halved cherry tomatoes. Mix gently until evenly coated and chilled for 15 minutes before serving to enhance flavor.