Savory Avocado-Zucchini Noodles with Fermented Kimchi

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A gut-friendly, anti-inflammatory meal using fermented veggies to support skin health and minimize breakouts during Whole30 transitions. This Korean Whole30 recipe, ready in about 15 minutes, pairs zucchini, avocado, and kimchi for a weeknight-friendly dinner. Each serving lands at about 290 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Serves 2 Korean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 medium spiralized zucchini noodles in a large bowl, then drizzle with 1 tsp sesame oil and 1/4 tsp sea salt, tossing gently until evenly coated.
  2. Step 2: Let the noodles sit for 5 minutes to soften slightly, then gently fold in 1/2 cup drained kimchi and 2 tbsp chopped cilantro until combined, ensuring no kimchi pieces break apart.
  3. Step 3: Top with 1 sliced large avocado just before serving, allowing the cool avocado to balance the kimchi's tang without overmixing.

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